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CATEGORY CUISINE TAG YIELD
Seafood Japanese Main dish, Shellfish 2 Servings

INGREDIENTS

6 Asparagus spears, cut
diagonally into 1
1/2-inch
pieces
4 T 1/2 stick butter
6 Fresh shiitake mushrooms
stemmed caps sliced
1 T Minced garlic
2 T Grated onion
1/4 c Soy sauce
3 T Sake
1 t Hon-dashi, Japanese
bonito-type soup stock
granules is sold at
Asian
Markets
pn Of cayenne pepper
10 Sea scallops

INSTRUCTIONS

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 Posted to MM-Recipes Digest V4 #003
From: Julie Bertholf <jewel1@ix.netcom.com>  Date: Wed, 1 Jan 1997
23:31:54 -0800

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 693
Calories From Fat: 229
Total Fat: 26.2g
Cholesterol: 61.1mg
Sodium: 5756.7mg
Potassium: 3150.6mg
Carbohydrates: 99.6g
Fiber: 18.7g
Sugar: 26.8g
Protein: 33.3g


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