RSS
Email
Twitter
Facebook
Spotlight
Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe
December 30th, 2006Recipes, Non-Asian Recipes, Recipes22 Comments
Serves 2
Ingredients:
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
Method:
- 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.
Get More Delicious Recipes Below:
Seared Scallops Recipe
Easy seared scallops recipe with a cream sauce infused with Tahitian vanilla and whiskey. Simple, delicious, and almost restaurant-worthy. The recipe is adapted from I Heart Vanilla, who kindly posted me the fabulous Tahitian vanilla beans. I never thought that vanilla pairs so well with savory dishes; seared scallops with vanilla, is a perfect marriage of flavors in heaven… Judge…
Beech Mushrooms Recipe
In my Asian market, there are always abundant choices when it comes to mushrooms—shiitake, enoki, button, portobello, buna shimeji, chicken drumstick/king oyster mushrooms, etc. I love mushrooms as they are one of the healthiest foods to eat, plus they are low in calories and are often organically grown. This week, both white and brown beech mushrooms (buna shimeji mushrooms) are…
Chili Crab (Crab in Sour and Spicy Sauce)
We will be leaving for Malaysia to celebrate Chinese New Year tomorrow morning. Before I leave, I feel obliged to share a very delicious recipe with you, so here is my crab in sour and spicy sauce (酸辣蟹), or known as “chili crab” in Singapore. The timing couldn’t be better as Chinese (Lunar) New Year is just a few days…
Get New Updates by Email:
PREVIOUS POST: Shellfish Recipes
NEXT POST: Going Home for Chinese New Year
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.