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Sea Scallops with Shiitake Mushrooms, Asparagus, Red Pepper and a Ginger-Soy Butter

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CNY/NNY/S. Tier: Sea Scallops with Shiitake Mushrooms, Asparagus, Red Pepper and a Ginger-Soy Butter
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SERVES:
2

INGREDIENTS:

6-8 large sea scallops ("dry packed" no water added if possible)
salt and pepper for seasoning scallops
1 Tbs butter
1 - 2 tsp olive oil

approx. 1/2 small onion, thinly chopped
approx. 1/2 medium deseeded, thinly sliced red peppers
1 Tbs butter
1 Tbs olive oil

approx. 4-ounces sliced shiitake mushrooms
approx. 1 -1 1/2 cups sliced asparagus (2 - 3 inch long pieces)

1 Tbs finely minced fresh peeled ginger
1 Tbs butter
1 Tbs soy sauce

PROCEDURE:

Add 1 Tbs of butter to a large saute pan on medium high heat and adding 1 Tbs of olive oil and sauteing half of a small thinly chopped onion and half of a deseeded thinly sliced red pepper.

After a couple of minutes add another splash of olive oil and add a generous cup of 2-3 inch long pieces of asparagus and add about 4 ounces of sliced shiitake mushrooms and cook those along to brown up the mushrooms a bit and cook the asparagus until it's tender crisp.

Set that pan aside and place another large heavy bottomed on the stove and add 1 Tbs of butter and 1 - 2 tsp of olive oil and, when the pan is nice and hot, add the salt and pepper seasoned scallops and cook those to caramelize on both sides until they're cooked to your liking.

You may want to turn the heat down a bit as the scallops are finishing up and, once they are cooked to your liking, divide the vegetables onto a couple of plates and divide the scallops onto the plates.

And then, with the heat on low underneath the empty scallop pan, add another 1 Tbs of butter and 1 generous Tbs of finely minced peeled fresh ginger.

Let that melt down and add a few shakes of soy sauce and then spoon that over the top of each plate.

HINTS:

This same technique will work with shrimp or salmon or even chicken or pork.

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