Scallops and Squid with Asian Spices, Paprika, and Butter

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

If this dish sounds unusual, that’s because it is. To develop it, Pierre Schutz—the chef at Vong—began with a super-fragrant and eclectic spice mixture and continued with a standard French sauté of shellfish in butter.

Plain steamed asparagus take to the sauce very nicely, or even a simple green salad will do. You may also substitute shrimp for the squid if you like, although the dish will not be as interesting.