Pan Seared Wasabi Sea Scallops: Pan sear sea scallops until golden brown on both sides. Add wasabi sauce, shallot butter and garnish with sliced green onions. Serve with sushi rice.
WASABI Sauce: 1/2 cup wasabi powser; 1 cup water; 1/4 cup soy sauce; 2 TSP ginger-minced; 1/2 TSP garlic; 1/4 cup sweet rice wine vinegar; 1/3 cup brown sugar
Mushroom Duxelle: 2 1/2 lbs. mushrooms, minced; 4 oz choppped shallots; 2 TBSP chopped parsely; 1 cup white wine; 1 TBSP flour; 1 cup heavy cream; 2 1/4 cups bread crumbs; 3/4 lb Andouille sausage; 1 TBSP olive oil
Shallot Butter: Reduction of 1/2 lb. shallots, peeled and minced; 2 cups white wine; 2 TBSP butter
Simmer over medium heat, stirring often until a syrupy consistency is reached (reduce by half). Should yield 6-8 oz. Cool. Add 2 lbs. butter, whip until creamy white-about 8-12 minutes. Add to any sauce at last minute. Use to baste grilled foods.
