I love cooking with Sake and good soy sauce. It instantly gives the dish an asian twist with pronounced Umami.
Scallops and Mushrooms (Shiitake and Honshimeji) with the scallop liver pulsed and pureed to make a sauce spooned around the dish.
Ingredients and instructions for Scallop Liver Sauce - Scallop Liver, Shallots, Sake, White Soy Sauce, Salt and Pepper, Olive Oil and Cream.
Sweat shallots in pan. Add liver and sautee till lightly browned. Deglaze with Sake. Add 1/2 tablespoon of White (shiro shoyu) Soy Sauce. Add Cream and lower heat to med. Season and transfer to Cuisinart. Pulse to puree. Adjust smoothness with cream.
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