Recipe - Scallops With Spicy Garlic Sauce

6 Asparagus spears, cut
diagonally into 1 1/2inch
pieces
4 tablespoon (One half stick) butter
6 Fresh shiitake mushrooms,
stemmed, caps cut or sliced up
1 tablespoon Minced garlic
2 tablespoon Grated onion
One fourth cup Soy sauce
3 tablespoon Sake
1 teaspoon Hondashi, Japanese
bonitotype soup stock
granules, is sold at Asian
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, hondashi 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 MMRecipes Digest V4 #003

From: Julie Bertholf jewel1@ix.netcom.com

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