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