Title: Scallops with Spicy Garlic Sauce
Categories: Entree Shellfish
Yield: 2 Servings

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
		Markets
	pn	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; 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

Date: Wed, 1 Jan 1997 23:31:54 -0800

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