Spicy Scallops In Garlic Sauce
Categories: Ethnic, Asian, Japanese, Chilies, Seafood, Main dish
Yield: 2 Servings
8 ea Asparagus spears cut to 1 1/2" pieces
4 tb Butter
6 ea Shiitake mushrooms stemmed & caps sliced
1 ea Garlic clove miced
2 tb Onion grated
1/3 c Soy sauce
3 tb Sake
1 ts Hon-dashi a.k.a. Japanese bonito soup stock granules
1/2 ts Cayenne pepper
16 ea Sea scallops
Soak shiitake mushrooms in hot water for 20-30 mins.
Cook asparagus in boiling salted waterfo r1 min.
Drain then set aside.
Melt 2 tb of butter in heavy large skillet or wok over med-heat.
Add mushrooms & garlic.
Saute for 4-6 mins. until mushrooms are tender.
Add onion then stir for 1 min.
Add soy sauce, sake, hon-dashi & cayenne pepper.
Simmer for 3-4 mins. until sauce thickens slightly.
Remove pan from heat.
Melt remaining butter in heavy medium skillet or wok over high-heat.
Season scallops with salt & pepper.
Add scallops to skillet then saute for 3-4 mins. until almost cooked through.
Add asparagus then toss until heated through.
Add sauce then simmer for 1-2 mins.
Serve hot with rice.
ORIGIN: Fukmiko Matsui, San Luis Obispo-CA, circa 2009