- 6 fresh asparagus spears
- 4 tablespoons (1/2 stick) butter
- 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, Japanese bonito-type soup stock granules, is sold at Asian markets.
- Pinch 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; 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.