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Epicurious

Scallops with Spicy Garlic Sauce

3.8

(23)

Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish dishes as it is for its stellar sushi. This scallop dish is a perfect example.

Recipe information

  • Yield

    Serves 2

Ingredients

6 fresh asparagus spears
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

Preparation

  1. Step 1

    Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.

    Step 2

    Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté 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.

    Step 3

    Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.

    Step 4

    Divide between 2 plates and serve.

TagsJapaneseEast AsianAsianScallopShellfishSeafoodMainDinnerNut FreeGluten FreeQuickEasyBon Appétit
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