| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Main dish, Shellfish |
2 |
Servings |
INGREDIENTS
| 6 |
|
Asparagus spears, cut diagonally into 1 1/2-inch pieces |
| 4 |
tb |
(1/2 stick) butter |
| 6 |
|
Fresh shiitake mushrooms, stemmed, caps sliced |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Grated onion |
| 1/4 |
c |
Soy sauce |
| 3 |
tb |
Sake |
| 1 |
ts |
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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