When Akasaka Japanese Restaurant, 4737 N. Academy Blvd., closed a couple of months in the past, my regular monthly lunch bunch moaned our disappointment in unison. Akasaka was an individual of our common go-to sites for a sizzling skillet of scallop Butteryaki.
Any time we dined there, we experimented with a new way to cajole the waitress to expose the recipe for the top secret sauce. But their lips were sealed.
And that was our most important regret when the eatery shuttered its windows - we would certainly not once more get to consume this terrific dish.
For your reference, the scallop Butteryaki appetizer consisted of 6 seared sea scallops served on a relatively hot cast iron plate. The dish is stressful to suitable as the scallops go on to cook as they are served, but the kitchen area at Akasaka had it down to a science. Coming off the sizzling iron, the scallops had a salty crust on the exterior and a sweet, tender interior.
My lunch partners, all staying moderately awesome cooks, had theorized about what may perhaps be in the solution sauce. I figured there was mayonnaise in it, but I could not put my finger on what the other ingredients may perhaps be.
Once, on a browsing trip to Asian outlets in Denver, I had spotted a stack of the cast iron serving dishes, like the ones they applied at Akasaka. I snapped one up for future testing of the recipe. But all my house attempts have been doomed to failure.
Then, in December, when I dropped by Kura Japanese Restaurant, 3478 Homework Parkway, for Wednesday Ladies Evening Out, I was shocked to see Sea Scallop Butter Yaki (pan-seared scallops with butter sauce) on the menu. Of course, I ordered the appetizer and was pleasantly amazed to identify it tasted essentially as ideal as my gold common at Akasaka.
Even greater, proprietor Song Brinck was added than glad to give me the recipe on my to begin with request - and she invited me to be part of her in the kitchen area to look at her put together the dish so I could see all the particulars and nuances of the recipes. I reached for my Flip Video digital camera to report the operation. Visit gazette.com to see the video.
The sauce recipe, as my close friends and I had often guessed, was fairly very simple: 1 cup mayo, one/four cup chopped onion, two tablespoons toasted sesame seeds, 2 tablespoons white Karo syrup, a pinch of salt and 1 tablespoon soy sauce.
I've ready the recipe a couple of occasions and look for it gets the position executed of having a delicious scallop appetizer.
There is even now a lacking ingredient that separates this dish from the most memorable Akasaka model. But, what the heck, it can be just another reason to dig out the cute cast iron plate and initiate including Asian substances to the fundamental sauce till I hit on the proper mix.
The sauce ingredients should certainly be blended in a meals processor. Heat a skillet through superior warmth and include 4 tablespoons of butter. Dredge 6 sea scallops in flour and saute in the butter. Include 3-four tablespoons of the sauce to the pan and warmth until eventually the sauce begins to caramelize. Serve immediately.
If you have a cast iron plate, warmth it as the scallops are being sauteed. When the scallops are browned, location them on the very hot plate and include the sauce.
One ultimate be aware: Use sea scallops that are dimensions ten-20, which suggests there will be 10 to twenty vast scallops for each pound. I uncovered the most appropriate value at Asian Pacific Current market, 615 Wooten Road. Seem in the frozen fish location. They have been $six.99 for a tray of 14 vast scallops.
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Attain Farney at 636-0271. Listen to her "KVOR Table Talk" radio present noon to 1 p.m. Saturdays on 740 AM.
Author: TERESA FARNEY
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