Seafood: Scallops and Oyster mushrooms with Soy-Ginger butter

By á-3151

Ingredients

• Vinaigrette
• 4 1/2 tablespoons soy sauce
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon fresh lime juice
• 3/4 teaspoon wasabi paste (Japanese horseradish paste)
• 1/2 teaspoon toasted sesame oil
• 1/4 cup peanut oil
• Soy-Ginger Butter Sauce
• 1/2 cup sugar
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup dry white wine
• 1 tablespoon chopped peeled ginger
• 1 tablespoon minced shallot
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" cubes
• 2 1/2 teaspoons soy sauce
• Scallops and Mushrooms
• 4 tablespoons peanut oil, divided
• 1 pound fresh oyster mushrooms, thickly sliced
• Kosher salt
• 20 large sea scallops, side muscles removed
• Freshly ground black pepper
• 8 ounces tatsoi, arugula, or spinach
• Ingredient Info
• Look for wasabi paste, toasted sesame oil, and mirin in the Asian foods section of better supermarkets and at Japanese markets.

Details

Adapted from bonappetit.com

Preparation

Step 1

Vinaigrette
Whisk soy sauce, vinegar, sugar, lime juice, wasabi paste, and sesame oil in a small bowl to blend. Gradually whisk in peanut oil. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Soy-Ginger Butter Sauce
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 minute. Reduce heat to low and whisk in butter a few pieces at a time, whisking just until melted and smooth between additions. Whisk in soy sauce. Strain into another small bowl set over a saucepan of barely simmering water. Keep warm, stirring occasionally. DO AHEAD: Can be made 30 minutes ahead. Keep warm.
Scallops and Mushrooms
Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season to taste with salt. Set skillet aside.
Heat remaining 2 Tbsp. oil in another large heavy skillet over high heat. Pat scallops dry; season with salt and pepper. Working in batches, sear until browned, about 3 minutes. Turn and cook until just opaque in center, about 1 minute longer.
Rewarm mushrooms over medium-high heat. Add tatsoi and 1/4 cup vinaigrette; stir just until greens begin to wilt, about 1 minute. Season to taste with salt and pepper and additional vinaigrette, if desired.
Spoon soy-ginger butter sauce onto plates, dividing equally and spreading with the back of a spoon. Divide mushroom mixture, then scallops, browned side up, among plates and serve.