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Ingredientes
- 6 x Asparagus spears, cut diagonally into 1 1/2-inch pcs
- 4 Tbsp. (1/2 stick) butter
- 6 x Fresh shiitake mushrooms, stemmed, caps sliced
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Grated onion
- 1/4 c. Soy sauce
- 3 Tbsp. Sake
- 1 tsp Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian
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- Â Â pn Of cayenne pepper
- 10 x Sea scallops
Direcciones
- Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
- Heat 2 Tbsp. butter in heavy large skillet over medium heat. Add in mushrooms and garlic; saute/fry till mushrooms are tender, about 5 min.
- Add in onion; stir 1 minute. Add in soy sauce, sake, hon-dashi and cayenne; simmer till sauce thickens slightly, about 3 min. Remove pan from heat.
- Heat remaining 2 Tbsp. butter in heavy medium skillet over high heat.
- Season scallops with salt and pepper. Add in scallops to skillet and saute/fry till almost cooked through, about 3 min. Add in asparagus and toss till heated through, about 1 minute. Add in sauce and simmer 1 minute. Bon Appetit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 2 servings | |
| Calories 412 | |
| Calories from Fat 215 | 52% |
| Total Fat 24.39g | 30% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 2193mg | 91% |
| Potassium 764mg | 22% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.25g | 1% |
| Protein 28.54g | 46% |
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