Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Scallops in Spicy Garlic Sauce
Ingredients:
½ lb. - approximately 60 - 80 count scallops
¼ cup soy sauce
6 fresh shitake mushrooms, stemmed, caps sliced
4 tablespoons (½ stick) butter
3 cloves garlic, crushed
2 tablespoons grated onion
3 tablespoons sake
pinch of cayenne pepper
6 fresh asparagus spears, cut diagonally into 1 ½ -inch pieces
1 teaspoon hon-dashi, Japanese bonito-type soup stock granules, as sold at Asian markets
Preparation:
Cook asparagus in medium saucepan in boiling salted water for 1 minute. Drain. 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 and 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 sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute. Serves 2.
Great with: Basmati rice, or broad noodles, or pasta
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[recipe curtesy of Toppits Quality Frozen Foods]
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