Instructions: 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 sons recipe for sea scallops. He is executive chef at the East End Cafe in Washington, D.C.

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