Taylor wants me to remind you to be sure to pat the scallops dry before sautéing them. They won’t brown if they’re watery. This is especially important if you use frozen scallops (like we did).
We didn’t know what hon-dashi was, or where to get it. I don’t know what it could have added to this dish to make it any better, as it was delicious without it. Recipe from Epicurious. Makes 2 servings. Directions 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.
