Dried donko shiitaké mushrooms will add a wonderfully aromatic touch to your dishes.
Ingredients for 4 people
- 8 scallops with or without coral according to your taste,
- 8 green asparagus spears,
- 8 broad beans in their pods,
- 6 Shiitaké mushrooms (cut in half),
- Salt, pepper,
- Olive oil.
For the sauce:
- 90 g drained tofu,
- 100 g white sesame paste,
- 60 g dashi stock,
- 20 g mirin,
- 8 g soy sauce,
- 4 g sugar,
- Salt.
Preparation of the grilled scallops and shiitaké mushrooms dish
1. Clean the (large) green asparagus and plunge them into well-salted boiling water for 3 to 4 minutes. Check the cooking with the tip of a knife. The asparagus should be crunchy.
2. Once cooked, drain them and plunge immediately into iced water to fix the colour and stop the cooking completely.
3. On a grill or griddle pan, grill the green asparagus, shiitakés and broad beans in their pods (the broad beans are cooked once the pod is well grilled). Remove the broad beans from their pods, then season with salt and pepper, along with the asparagus and shiitakés.
4. Grill the scallops on a griddle pan with a little olive oil (they should remain soft in the centre). Season with salt and pepper as you remove them from the heat.
Sauce preparation
Place all the sauce ingredients in a mixing bowl and blend them.
Plating of the grilled scallops and shiitaké mushrooms
1. Place the 2 green asparagus spears in the centre of the plate and place the 2 scallops on top.
2. Place 2 half shiitakés on one side of the asparagus and one on the other, and do the same with the grilled broad beans.
3. Put a little sauce on each scallop and a few drizzles of sauce over the rest of the plate.
