Scallops with Spicy Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
6 fresh asparagus spears |
4 tablespoons (1/2 stick) butter |
6 fresh shiitake mushrooms, stemmed, caps sliced |
1 tablespoon minced garlic |
2 tablespoons grated onion |
1/4 cup soy sauce |
3 tablespoons sake |
1 teaspoon hon-dashi, japanese bonito-type soup stock granules, is sold at asian markets. |
pinch of cayenne pepper |
10 sea scallops |
Directions:
1. Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté 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.
3. Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
4. Divide between 2 plates and serve.
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