Categories: Seafood, Main dish 
      Yield: 6 servings 
  
     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, julienned 
      1    Yellow pepper, julienned 
      1    Green pepper, julienned 
      1    Jicama, peeled and cut into 
           -julienne 
    1/4 c  Parsley, chopped 
      1 bn Scallions 
 
-------------------------------SHRIMP BUTTER------------------------------- 
      6 md Shrimp, cooked, peeled and 
           -deveined 
    1/4 ts Old bay seasoning 
    1/4 ts Paprika 
      1    Clove garlic 
      1    Stick butter 
  
  Combine all Shrimp Butter ingredients and process until smooth. Refrigerate 
  until ready to use. 
   
  Flour the scallops lightly and saute 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. 
   
  This is my son's recipe for sea scallops.  He is executive chef at the East 
  End Cafe in Washington, D.C. 
   
  Food & Wine RT [*] Category 3, Topic 6 Message 141 Sat Feb 15, 1992 
  C.NORBERG [kit]              at 17:14 EST 
   
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT 
  Cookbook echo moderator at net/node 004/005