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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


Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms

Serves 2


2 packs of Buna Shimeji Mushrooms (one pack per serving)
6 sea scallops (3 per serving)
1 tablespoon of oil
2 teaspoons of Japanese mirin (sweet glutinous rice wine)
2 tablespoons of butter
Salt to taste

Spicy Cream Sauce

5 tablespoons of Mayonnaise
1 teaspoons of garlic chili sauce
A few drops of lemon juice
A dash of sugar

  • Pat the scallops dry and season lightly with salt and pepper.
  • Heat 1 tablespoon of oil in a large, heavy nonstick skillet over moderate heat, and sear the scallops for 3-5 minutes until both sides of the scallops turn golden brown. Set aside.
  • Heat 2 tablespoons of butter and sauté the 2 packs of Buna Shimeji mushrooms lightly. Add 2 teaspoons of mirin and salt to taste and stir well. Dish up the mushrooms in equal proportion onto 2 serving plates.
  • Mix all ingredients of the spicy cream sauce in a small bowl.
  • 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.
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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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