| 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
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Nutrition (calculated from recipe ingredients)
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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