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!
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Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms Recipe
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.
- 2 packs Buna Shimeji Mushrooms, one pack per serving
- 6 sea scallops, 3 per serving
- 1 tablespoon oil
- 2 teaspoons Japanese mirin, sweet glutinous rice wine
- 2 tablespoons butter
- Salt to taste
Spicy Cream Sauce
- 5 tablespoons of Mayonnaise
- 1 teaspoon 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.