Name: Scallops and Oyster Mushrooms with Soy-Ginger Butter
Yield: 4 Servings
Ingredients: 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; 1/4 cup mirin (sweet Japanese rice wine); 1/4 cup dry white wine; 1 tablespoon chopped peeled ginger; 1 tablespoon minced shallot; 2 tablespoons heavy cream; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2' cubes; 2 1/2 teaspoons soy sauce; 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

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