Slice the onion and garlic, and chop the mushrooms into preferred sizes. Coat the scallops with katakuriko (not listed). Mix together all the ingredients for the combined seasoning.
Heat half the butter in a frying pan, and sauté the garlic until fragrant. Add the onions and cook until soft. Add the mushrooms and sauté quickly. When cooked, transfer onto a dish.
Heat the rest of the butter in the frying pan, and cook the scallops on both sides. Add half the combined seasoning , cover the pan, and let steam for a little.
After steaming for a minute, add the cooked vegetables from Step 2 and the rest of the combined seasoning into the pan to mix. Serve with some green onions and lemon juice if you'd like.
Story Behind this Recipe
I used delicious scallops from Nova Scotia—where I live now—to make this Japanese-style dish.
It's like scallops steak if you use large scallops, and it tastes so delicious. Start with 2 tablespoons for the combined seasoning; taste, and adjust if it tastes too strong. I've listed the minimum amount of sugar, so please adjust that to suit your taste.