Scallops and Oyster Mushrooms with Soy-Ginger Butter
This dish is a great combination of the earthiness of wild mushrooms and the sweetness of scallops.
From the Market:
spinach, arugula or tatsoi
In Your Pantry:
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.
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.