Scallops with spicy garlic sauce *jb

Yield: 2 Servings

Measure Ingredient
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
3 tablespoons Sake
1 teaspoon Hon-dashi*
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.

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

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