So we've had some iffy recipes in the past few weeks. This one makes up for all of those. One of the best things we've eating in a while! The mushrooms practically melted in your mouth. Mmmmm! We will definitely be making this one again. Taylor wants me to remind you to be sure to pat the scallops dry before sautéing them. They won't brown if they're watery. This is especially important if you use frozen scallops (like we did). Scallops with Asparagus and Shiitake Mushrooms We didn't know what hon-dashi was, or where to get it. I don't know what it could have added to this dish to make it any better, as it was delicious without it. Recipe from Epicurious. Makes 2 servings. Ingredients 6 fresh asparagus spears, cut diagonally into 1 1/2-inch pieces 4 tablespoons (1/2 stick) butter 6 fresh shiitake mushrooms, stemmed, caps sliced 1 tablespoon minced garlic 2 tablespoons grated onion 1/4 cup soy sauce 3 tablespoons sake 1 teaspoon hon-dashi, Japanese bonito-type soup stock granules, is

Share: