David Sea Scallops with Shrimp Butter
This is my son's recipe for sea scallops, He is executive chef at the East End Cafe in Washington.
Yield
6 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
sea scallops
fresh, large |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | teaspoons |
butter, unsalted
|
|
| ¼ | cup |
white wine
|
*
|
| 20 | each |
snow pea pods
pods, cut diagonally in half lengthwise |
*
|
| 1 | Red |
black pepper
julienned |
*
|
| 1 | each |
black pepper
julienned |
*
|
| 1 | each |
black pepper
julienned |
*
|
| 1 | each |
jicama
peeled, julienned |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 6 | each |
shrimp
medium, deveined |
*
|
| ¼ | teaspoon |
old bay seasoning
|
*
|
| ¼ | teaspoon |
paprika
|
|
| 1 | each |
garlic
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
sea scallops
fresh, large |
*
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
butter, unsalted
|
|
| 59 | ml |
white wine
|
*
|
| 2E+1 | each |
snow pea pods
pods, cut diagonally in half lengthwise |
*
|
| 1 | Red |
black pepper
julienned |
*
|
| 1 | each |
black pepper
julienned |
*
|
| 1 | each |
black pepper
julienned |
*
|
| 1 | each |
jicama
peeled, julienned |
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | bunch |
scallions, spring or green onions
|
*
|
| 6 | each |
shrimp
medium, deveined |
*
|
| 1.3 | ml |
old bay seasoning
|
*
|
| 1.3 | ml |
paprika
|
|
| 1 | each |
garlic
|
|
| 59 | ml |
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.
