David Hagedorn's Sea Scallops with Shrimp But
20 lg Fresh sea scallops 1/4 c Flour 3 ts Unsalted butter 1/4 c White wine Shrimp butter ( recipe -follows ) 20 Snow pea pods cut diagonally -in half, lengthwise 1 Red pepper, juli...
Ingredients
- 20large fresh sea scallops
- 1/4cup flour
- 3tsp unsalted butter
- 1/4cup white wine
- 1yellow pepper, julienned
- 1green pepper, julienned
- 1jicama, peeled and cut into
- 1bn scallions
Directions
- 1
20 lg Fresh sea scallops 1/4 c Flour 3 ts Unsalted butter 1/4 c White wine Shrimp butter ( recipe -follows ) 20 Snow pea pods cut diagonally
- 2
Refrigerate until ready to use
- 3
Flour the scallops lightly and saute in the butter until brown on both sides
- 4
Deglaze the pan with the wine and the shrimp butter
- 5
Toss the vegetables in the pan and cover to steam vegetables slightly
- 6
they should be barely al dente.) Divide the scallops among dinner plates, piled loosely
- 7
place the vegetables free-form over the scallops
- 8
Cut the scallions on the bias into 3" strips and garnish the scallops with a sprinkling of parsley and scallions