Scallops With Spicy Garlic Sauce

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.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 6  fresh asparagus spears, cut diagonally into 1 1/2-inch pieces
• 4  tablespoons butter (1/2 stick)
• 6  fresh shiitake mushrooms, stemmed, caps sliced
• 1  tablespoon  minced garlic
• 2  tablespoons  grated onions
• 1⁄4 cup soy sauce
• 3  tablespoons sake
• 1  teaspoon  hon  dashi
• 1  pinch cayenne pepper
• 10  sea scallops
•  salt, to taste
•  fresh ground black pepper, to taste

Directions

1. Note: Japanese bonito-type soup stock granules; sold at Asian markets.
2. Cook asparagus in medium saucepan of boiling salted water 1 minute.
3. Drain.
4. Melt 2 tablespoons butter in heavy large skillet over medium heat.
5. Add mushrooms and garlic; saute until mushrooms are tender, about 5 minutes.
6. Add onion; stir 1 minute.
7. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes.
8. Remove pan from heat.
9. Melt remaining 2 tablespoons butter in heavy medium skillet over high heat.
10. Season scallops with salt and pepper.
11. Add scallops to skillet and saute until almost cooked through, about 3 minutes.
12. Add asparagus and toss until heated through, about 1 minute.
13. Add sauce and simmer 1 minute.
14. Divide between 2 plates and serve.