For ➋2 packs white shimeji mushrooms
6 sea scallops
1 tbs oil
2 ts Japanese mirin
2 tbs of butter
salt & pepper
spicy cream sauce
Pat the scallops dry. Season lightly with salt and pepper.
Heat 1 tbs of oil in a large, heavy nonstick skillet over moderate heat. Sear the scallops for 3-5 m until both sides of the scallops turn golden brown. Set aside.
Heat 2 tbs of butter and sauté the buna shimeji mushrooms lightly. Add 2 tsp of mirin and salt to taste and stir well. Dish up the mushrooms in equal proportion onto 2 serving plates.
Arrange 3 seared scallops on top of the mushrooms on each plate. Add some spicy cream sauce on the plate.
Garnish with parsley and chopped chives.
Serve with a glass of champagne or white wine.
Read tip on cooking frozen scallops.
