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Scallops With Spicy Garlic Sauce


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  • 6 fresh asparagus spears cut diagonally
  • into 1 1/2" pieces
  • 4 tablespoons butter - (1/2 stick)
  • 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 see * Note
  • 1 pinch cayenne pepper
  • 10 sea scallops
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 1

* Note: Japanese bonito-type soup stock granules; sold at Asian markets.

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; 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.

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.

Divide between 2 plates and serve.

This recipe yields 2 servings.

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