Scallops with spicy garlic sauce *jb
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fresh asparagus spears, cut diagonally into 1 1/2-inch pieces | |
| 4 | tablespoons | (1/2 stick) butter |
| 6 | Fresh shiitake mushrooms, stemmed, caps sliced | |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Grated onion |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Sake |
| 1 | teaspoon | Hon-dashi* |
| 1 | pinch | Cayenne pepper |
| 10 | Sea scallops | |
Directions
*Japanese bonito-type soup stock granules, is sold at Asian markets.
Cook asparagus in medium saucepan of boiling salted water 1 minute.
Drain.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes.
Remove pan from heat.
Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and saute until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
Divide between 2 plates and serve.
Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish dishes as it is for its stellar sushi. This scallop dish is a perfect example.
Bon Appetit September 1995 Source: Matsuhisa; Beverly Hills, CA