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Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe

Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms

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.

Buna Shimeji Mushrooms

These sweet and creamy fresh scallops are served on a bed of lightly saut├ęd Buna Shimeji mushrooms, and the spicy cream sauce offers a memorable and different twist to this simple concoction.

Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms

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!

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22 COMMENTS... read them below or add one

  1. simcooks

    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?

  2. Rasa Malaysia

    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.

  3. Audrey Cooks

    Hi Bee Yinn! Happy New Year! Found your romantic spot for the fireworks show?? Love your shellfish posts, so delicious! Beh Ta Han!

  4. team BSG

    We r coming over now 4 da countdown ( courtesy Airasia ) wait 4 us and plse chill champagne…

    can’t wait no longer….

  5. Audrey Cooks

    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

  6. tigerfish

    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
    Best wishes for 2007, and the years ahead!

  7. Rasa Malaysia

    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. :)

  8. linnish

    This main course looks awesome! I can’t agree more on the elegant part, absolutely perfect for a romantic dinner :)

  9. Rasa Malaysia

    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!

  10. susu

    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?

  11. Laila

    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.

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