-
1
Put a large skillet or a wok over medium-high heat and brush it with a little oil.
-
2
When the pan is hot, add the zucchini slices in 1 layer and cook until they are lightly browned, about 1 minute.
-
3
Turn them over and cook for another minute.
-
4
Remove them to a plate.
-
5
Brush the pan with some more oil and add the onions, squash, scallion whites, ginger, and chile pepper.
-
6
Give them a good stir and cook until they begin to soften, about 3 to 4 minutes.
-
7
Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar.
-
8
Add the edamame, cook for another minute.
-
9
Remove them to another plate.
-
10
Brush the pan with some more oil and add the mushrooms and garlic.
-
11
Cook until the mushrooms start to release their juices and add 1 tablespoon of soy sauce.
-
12
Cook until most of the liquid has evaporated and remove them to a plate.
-
13
Carefully wipe out the pan and brush it with some more oil.
-
14
Add the scallops and cook them until they are nicely browned on both sides, about 1 to 2 minutes per side.
-
15
Add the sake and cover the pan to steam the scallops and cook them through, about another 2 to 3 minutes.
-
16
To serve: Divide the zucchini and lay them across each of 2 plates in a neat diagonal row.
-
17
Divide the squash edamame mixture into 2 even, neat piles on the zucchini.
-
18
Cut the scallops in half horizontally to make 2 even rounds.
-
19
Lean the scallops seared sides up on the pile of the squash edamame mixture.
-
20
Top each pile with a piece of mushroom.
-
21
Garnish with the scallion greens and drizzle with the remaining soy sauce and rice wine vinegar.
