Green asparaguses are still on the market and cheaper fresh small (“baby”) scallops are readily available.
Here is a very simple snack that should please even kids all over the world!
INGREDIENTS: for 2 people
-Baby scallops: 16
-Gree asparaguses: 4 thin to medium thickness
-White wine or Japanese sake: 2 tablespoons
-Butter: as appropriate, about 10 grams
-Soy sauce: 1~1.5 tablespoons
-Salad oil: as appropriate
Boil the asparaguses lightly (60%) and cut in small trunks.
pour some salad oil in a frypan.
Drop in the baby scallops and fry for a lttle while. Add white wine or sake. Turn fir to low. Cover with lid and steam fry for a while.
After the wine or sake has almost completely reduced, add the asparaguses, soy sauce and butter.
Stir or sautee a couple of times and serve!
So simple and delicious!
RECOMMENDED RELATED WEBSITES
Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
4 thoughts on “Japanese-style Butter and Soy Sauce fried Scallops and Asparaguses”
Why kids??? Leave it to adults! (Oops, not politically correct in our child-is-the king times…). I absolutely love the idea to combine my beloved scallops with asparagus I simply am crazy for. Thank you for the inspiration. I will check if they sell scallops (and affordable ones too…).
You are most welcome! Frozen scallops should do the trick!
This looks delicious. The fresh scallops are sold very expensive over here 😦 so we can’t have this often in our menu. I know what to do with it the next time I get forzen scallops from the supermarket 🙂 The asparaguses look perfectly cooked. Drooling now 🙂 Have a nice day !
Frozen scallops shoud do perfectly!!