So we’ve had some iffy recipes in the past few weeks. This one makes up for all of those. One of the best things we’ve eating in a while! The mushrooms practically melted in your mouth. Mmmmm! We will definitely be making this one again.
Taylor wants me to remind you to be sure to pat the scallops dry before sautÃ©ing them. They won’t brown if they’re watery. This is especially important if you use frozen scallops (like we did).
Scallops with Asparagus and Shiitake Mushrooms
We didn’t know what hon-dashi was, or where to get it. I don’t know what it could have added to this dish to make it any better, as it was delicious without it.
Recipe from Epicurious. Makes 2 servings.
6 fresh asparagus spears, cut diagonally into 1 1/2-inch pieces
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
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; sautÃ© 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 sautÃ© until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
Divide between 2 plates and serve.