Yield: 2 Servings
|6 \N||Fresh asparagus spears, cut diagonally into 1 1/2-inch pieces|
|4 tablespoons||(1/2 stick) butter|
|6 \N||Fresh shiitake mushrooms, stemmed, caps sliced|
|1 tablespoon||Minced garlic|
|2 tablespoons||Grated onion|
|¼ cup||Soy sauce|
|1 pinch||Cayenne pepper|
|10 \N||Sea scallops|
*Japanese bonito-type soup stock granules, is sold at Asian markets.
Cook asparagus in medium saucepan of boiling salted water 1 minute.
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