Teppanyaki scallops

Ingredients:

• 4 giant scallops (hand-picked)
• 1 medium zucchini, thinly sliced ​​diagonally
• 1/2 head of white onion, thinly sliced ​​into half rings
• 1/2 cup thinly sliced ​​butternut squash
• 3 green onions, sliced ​​at a very sharp angle (white and green parts separated)
• 1 bird's eye chili pepper, thinly sliced
• 1/2 cup cooked edamame beans in the pod
• 1 large matsutake mushroom, quartered, or 2 small ones
• Soybean oil
• 1 teaspoon grated ginger
• 4 tbsp soy sauce, portioned
• 2 tbsp. l. rice wine vinegar
• 1 clove of garlic, crushed and finely chopped
• 2 tbsp sake

Preparation:

1. Place a large skillet or wok over medium-high heat and lightly oil it. When the skillet is hot, add the zucchini slices in a single layer and cook until golden brown, about a minute. Flip them over and cook for another minute. Transfer to a plate.
2. Lightly oil the pan again, then add the onion, pumpkin, white parts of the scallions, ginger, and chili pepper. Stir well and cook until softened, about 3-4 minutes. Add 2 tablespoons of soy sauce and a tablespoon of rice wine vinegar. Add the edamame and cook for another minute. Transfer the mixture to another plate.
   
   Grease the pan again with oil and add the mushrooms and garlic. Sauté the mushrooms until they release their juices, then add a tablespoon of soy sauce. Cook until most of the liquid has evaporated, then transfer to a plate.
3. Carefully wipe the pan clean and re-oil it. Add the scallops and sear until well-browned on both sides, about 1-2 minutes per side. Add the sake and cover the pan with a lid to finish cooking the scallops, about 2-3 minutes more.
   
   For servingDivide the zucchini and arrange them diagonally across each of two plates. Divide the pumpkin and edamame mixture into two equal, neat piles and place them on top of the zucchini.
   
   Cut the scallops in half horizontally to create two equal circles. Place the scallops on the pile of pumpkin and edamame mixture, seared side up. Place a mushroom slice on each pile. Sprinkle with green onions and drizzle with the remaining soy sauce and rice wine vinegar.