Scallops With Spicy Garlic Sauce - cooking recipe

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

Preparation

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; saute 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 saute 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.