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.
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.
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