Today's recipe uses sea scallops to make a colorful, Asian-style meal with asparagus, shiitake mushrooms and red pepper, finished with a fresh ginger-soy butter.
3 tablespoons butter
3 tablespoons olive oil
half of small, thinly chopped onion
half of deseeded, thinly sliced red pepper
cup of 2- to 3-inch pieces of asparagus
4 ounces sliced shiitake mushrooms
salt and pepper to taste
1 generous tablespoon finely minced, peeled fresh ginger
splash of soy sauce
Get started by adding 1 tablespoon of butter to a large saute pan on medium high heat and adding 1 tablespoon of olive oil, and sauteing half of a small thinly chopped onion and half of a deseeded thinly sliced red pepper.
After a couple of minutes, add another splash of olive oil and add a generous cup of 2- to 3-inch-long pieces of asparagus and add about 4 ounces of sliced shiitake mushrooms, and cook those along to brown up the mushrooms a bit, and cook the asparagus until it's tender crisp.
Set that pan aside and place another large heavy bottomed on the stove and add 1 tablespoon of butter and a splash of olive oil and, when the pan is nice and hot, add the salt and pepper seasoned scallops, and cook those to caramelize on both sides until they're cooked to your liking.
You may want to turn the heat down a bit as the scallops are finishing up and, once they are cooked to your liking, divide the vegetables onto a couple of plates and divide the scallops onto the plates.
And then, with the heat on low underneath the empty scallop pan, add another tablespoon of butter and a generous tablespoon of finely minced peeled fresh ginger.
Let that melt down and add a few shakes of soy sauce, and then spoon that over the top of each plate.