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SCALLOPS WITH SPICY GARLIC SAUCE
10 sea scallops
4 tablespoons unsalted butter
6 fresh shiitake mushrooms, stemmed, caps sliced
1 tablespoon minced garlic
2 tablespoons grated onion
1/3 cup soy sauce
3 tablespoons sake
1/2 teaspoon hon-dashi (bonito soup powder or granules)
Pinch of cayenne pepper
3-4 spears asparagus, trimmed and cut in 2" slices
Melt 2 tablespoons butter in heavy large skillet over medium heat, add mushrooms and garlic, sauté until mushrooms are tender, add onion, stir 1 minute, add soy, sake, hon-dashi and cayenne. Simmer until sauce thickens slightly, remove pan from heat.
Melt remaining 2 tablespoons butter in heavy medium skillet over high heat, season scallops with salt and pepper, add to skillet and sauté until almost cooked through, about 3 minutes, add asparagus, toss until heated through, add sauce and simmer 1 minute. Serves 2. |
