Oyster Mushrooms

Scallops and Oyster Mushrooms with Soy-Ginger Butter

Serves 4
This dish is a great combination of  the earthiness of wild mushrooms and the sweetness of scallops.

From the Market:
fresh ginger
shallots
oyster muchrooms
scallops
spinach, arugula or tatsoi

In Your Pantry:
soy sauce
balsamic vinegar
sugar
lime juice
wasabi paste
peanut oil
mirin
white wine
heavy cream
butter

Vinaigrette
4 1/2 T soy sauce
1 1/2 t. balsamic vinegar
1 1/2 t. sugar
1 t. fresh lime juice
3/4 t. wasabi paste
1/4 c. peanut oil

Soy-Ginger Butter Sauce
1/4 c. mirin
1/4 dry white wine
1 T. chopped ginger
1 T. minced shallot
2 T. heavy cream
1/2 c. chilled, unsalted buter cut into 1/2” cubes
2 1/2 t. soy sauce

Scallops and Mushrooms
4 T. peanut oil, divided
1 lb. oyster mushrooms, thickly sliced
Kosher salt/Fresh Pepper
20 large sea scallops, side muscles removed
8 oz. spinach, arugula, tatsoi

Whisk vinaigrette ingredients, gradually add peanut oil.
Set aside.

Simmer mirin, white wine, ginger and shallot in a small saucepan over medium heat until almost all liquid is reduced, 4-6 minutes. Add cream and simmer until slightly reduced, about 1 min. Reduce heat to low and whisk in butter a little at a ime, whisking just until melted and smooth between additions. Whisk in soy sauce. Strain into a small bowl set over a saucepan of barely simmering water. Keep warm, stirring occasionally. Set aside. Can be made 30 min. ahead.

Heat 2 T oil in large heavy skillet over med-high heat. Saute mushrooms until tender. Set aside.

Pat scallops dry; season with S&P. In batches, sear until brown, then cook for another minute until opaque.

Rewarm mushrooms over med-high heat. Add greens and 1/4 c. vinaigrette. Stir until greens begin to wilt.

Spoon soy ginger butter sauce onto place and spread with back of spoon. Divide mushroom mixture, then scallops, brown side up on each plate.

From BonAppetit.com

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