Scallops With Spicy Garlic Sauce Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
6: Asparagus spears, cut diagonally into 1 1/2-inch pieces
4 tbsp: , (1/2 stick) butter
6: Fresh shiitake mushrooms, stemmed, caps sliced
1 tbsp: Minced garlic,
2 tbsp: Grated onion,
1/4 cup: Soy sauce,
3 tbsp: Sake,
1 tsp: Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian
Markets,
pn Of cayenne pepper,
10: Sea scallops,
Directions:
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; saut
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 saut
until almost cooked through, about 3 minutes. Add asparagus
and toss until heated through, about 1 minute. Add sauce and simmer 1
minute. Bon Appetit September 1995 Source: Matsuhisa; Beverly Hills,
CA
Source from luhu.jp
Drain.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add
mushrooms and garlic; saut
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 saut
until almost cooked through, about 3 minutes. Add asparagus
and toss until heated through, about 1 minute. Add sauce and simmer 1
minute. Bon Appetit September 1995 Source: Matsuhisa; Beverly Hills,
CA
Source from luhu.jp