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. ---------------------------------------------------------------------------
Nutrition
Ingredients
