Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Fresh asparagus spears, cut
-diagonally into 1 1/2-inch
-pieces
4 tb (1/2 stick) butter
6 Fresh shiitake mushrooms,
-stemmed, caps sliced
1 tb Minced garlic
2 tb Grated onion
1/4 c Soy sauce
3 tb Sake
1 ts Hon-dashi*
1 pn Cayenne pepper
10 Sea scallops

*Japanese bonito-type soup stock granules, is 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.

Matsuhisa in Beverly Hills is as famous for its cooked Japanese fish
dishes as it is for its stellar sushi. This scallop dish is a perfect
example.

Bon Appetit September 1995 Source: Matsuhisa; Beverly Hills, CA

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