David Sea Scallops with Shrimp Butter

Name: David Sea Scallops with Shrimp Butter
Yield: 6
Cuisine: Fusion
Ingredients: sea scallops; flour; butter, unsalted; white wine; snow pea pods; black pepper; black pepper; black pepper; jicama; parsley leaves; scallions, spring or green onions; shrimp; old bay seasoning; paprika; garlic; butter

Submitted by jonguntrip

This is my son’s recipe for sea scallops, He is executive chef at the East End Cafe in Washington.

YIELD

6 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

EACH SEA SCALLOPS
fresh, large *

CUP ALL-PURPOSE FLOUR

TEASPOONS BUTTER, UNSALTED

CUP WHITE WINE *

EACH SNOW PEA PODS
pods, cut diagonally in half lengthwise *

RED BLACK PEPPER
julienned *

EACH BLACK PEPPER
julienned *

EACH JICAMA
peeled, julienned

CUP PARSLEY LEAVES
chopped

BUNCH SCALLIONS, SPRING OR GREEN ONIONS *

EACH SHRIMP
medium, deveined *

TEASPOON OLD BAY SEASONING *

TEASPOON PAPRIKA

EACH GARLIC

CUP BUTTER

Directions

Combine all Shrimp Butter ingredients and process until smooth.

Refrigerate until ready to use.

Flour the scallops lightly and sauté in the butter until brown on both sides.

Deglaze the pan with the wine and the shrimp butter. Toss the vegetables in the pan and cover to steam vegetables slightly. (they should be barely al dente.) Divide the scallops among dinner plates, piled loosely.

Place the vegetables free-form over the scallops. Cut the scallions on the bias into 3” strips and garnish the scallops with a sprinkling of parsley and scallions.