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Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe http://rasamalaysia.com/recipe-seared-scallops-in-spicy-cream/
December 30th, 2006 22 Comments

Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe

Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms

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Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms

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.
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    22 comments... read them below or add one

    1. Michael says:

      This is absolutely gorgeous. Thanks for the recipe. Seems easy enough.

    2. simcooks says:

      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?

    3. Rasa Malaysia says:

      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.

    4. Rasa Malaysia says:

      Simcooks – I use Mirin when I cook Japanese food (which is quite rare). :P

    5. Audrey Cooks says:

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

    6. team BSG says:

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

      can’t wait no longer….

    7. Audrey Cooks says:

      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

    8. tigerfish says:

      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!

    9. Rasa Malaysia says:

      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. :)

    10. wmw says:

      Those pan seared scallops look wickedly delicious! ;o)

      Happy New Year to you!

    11. Chris says:

      Hey Bee, just dropped by to say “Happy New Year”, cheers

    12. babe_kl says:

      i loved scallops but its hard to get good and huge ones here. happy new year to you bee yinn

    13. Chubbypanda says:

      Happy New Year!

      Scallops make pandas happy.

      - Chubbypanda

    14. BuddingCook says:

      happy new year! the scallops look scrumptious…i should sleep soon it’s been a long day! :D

    15. linnish says:

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

    16. Keropok Man says:

      dah lapar dah, nengok gambar gambar itu..

      i like the buna shimeji mushrooms. and also scallops.

    17. Rasa Malaysia says:

      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!

    18. susu says:

      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?

    19. Rasa Malaysia says:

      Susu,

      Thai chili-garlic sauce will work. I used Sri Racha, a Vietnamese brand.

    20. Laila says:

      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.

    21. Hungry Vivian says:

      Hi, Can i use frozen scallops or is a must to use fresh scallops?

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