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Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe
December 30th, 2006Recipes, Non-Asian Recipes, Recipes22 Comments
Still searching for that perfect recipe to wow your special someone on New Year’s Eve? Find no more as I’ve got a sophisticated (and elegant) recipe which is very easy to prepare and take no more than 30 minutes of cooking time.
These sweet and creamy fresh scallops are served on a bed of lightly sautéd Buna Shimeji mushrooms, and the spicy cream sauce offers a memorable and different twist to this simple concoction.
Pair them with two glasses (or more!) of champagne or your favorite white wine and you have yourself a restaurant style New Year Eve’s dinner.
Now, you just have to find that romantic spot to watch the fireworks.
Happy New Year!
(Click Page 2 for the Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe)
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This is absolutely gorgeous. Thanks for the recipe. Seems easy enough.
The pan seared scallops look beautiful! Question: What else would you use Japanese mirin for? Can this be substituted with any other wine like rice wine or shao xing wine etc?
Hey Simcooks,
I use Mirin because those are Japanese mushrooms. For substitute, maybe use some sake…but rice wine is OK too. Mirin has a sweet taste, but sake and rice wine don’t.
Simcooks – I use Mirin when I cook Japanese food (which is quite rare). :P
Hi Bee Yinn! Happy New Year! Found your romantic spot for the fireworks show?? Love your shellfish posts, so delicious! Beh Ta Han!
We r coming over now 4 da countdown ( courtesy Airasia ) wait 4 us and plse chill champagne…
can’t wait no longer….
btw … that’s the most appetising way to sear scallops. U did it real well and sad to say … if that was main course … I will have to have 3 helpings :D
I was procrastinating to buy some scallops and just simply searing them but was thinking it was too plain to eat as a main dish. Now I found a solution. Yours! But I may have to variate somehow.I don’t have Mirin as well unless they come in small pack (“just use once” type)….hahahhaha
Thx!
Best wishes for 2007, and the years ahead!
Audrey – Happy New Year to you too! I know the serving is not big enough…so add in a home-made dessert (recipe coming soon) and you should be in good shape!
Team BSG – yes, quick quick, you still have time…it’s not yet New Year yet in the western hemisphere.
Tigerfish – Happy New Year to you too; I look forward to seeing your variation on your site. :)
Those pan seared scallops look wickedly delicious! ;o)
Happy New Year to you!
Hey Bee, just dropped by to say “Happy New Year”, cheers
i loved scallops but its hard to get good and huge ones here. happy new year to you bee yinn
Happy New Year!
Scallops make pandas happy.
- Chubbypanda
happy new year! the scallops look scrumptious…i should sleep soon it’s been a long day! :D
This main course looks awesome! I can’t agree more on the elegant part, absolutely perfect for a romantic dinner :)
dah lapar dah, nengok gambar gambar itu..
i like the buna shimeji mushrooms. and also scallops.
Chris and WMW – Happy New Year to you too!
Babe – I know…US is great for big fat juicy creamy and succulent scallops. Malaysian ones are all frozen and tiny. :(
Chubby Panda – Happy New Year. It looks like you had a blast in NoCal.
Budding Cook – Happy New Year too.
Linnish – You should try it.
Keropok Man – Your Malay is good, I think you are a Malaysian not a Singaporean. LOL!
thank you! I always wondered how to perfectly sear scallops. But I didn’t know what chili-garlic sauce to use so I chose a Chinese one. Unfortunately it had too much vinegar. Would a Thai chili-garlic sauce be better? Which sauce and brand do you recommend?
Susu,
Thai chili-garlic sauce will work. I used Sri Racha, a Vietnamese brand.
This seared scallops in spicy cream sauce with buna shimeji mushrooms would def be good for a romantic dinner. thank you for sharing the recipe.
Hi, Can i use frozen scallops or is a must to use fresh scallops?
Of course, frozen scallops work but make sure you get the untreated frozen scallops so they are more flavorful.