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Recipes

Scallops and Oyster Mushrooms with Soy-Ginger Butter

By Roger Freedman of Rendezvous Bistro in Jackson Hole WY

4.0

(8)

Recipe information

  • Yield

    4 Servings

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

/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

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

Need to make a substitution?

Preparation

  1. Vinaigrette

    Step 1

    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.

  2. Soy-Ginger Butter Sauce

    Step 2

    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.

  3. Scallops and Mushrooms

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

Nutrition Per Serving

One serving contains: Calories (kcal) 520.3 %Calories from Fat 77.2 Fat (g) 45.6 Saturated Fat (g) 19.3 Cholesterol (mg) 95.0 Carbohydrates (g) 13.6 Dietary Fiber (g) 3.8 Total Sugars (g) 4.0 Net Carbs (g) 9.7 Protein (g) 18.5 Sodium (mg) 1096.7
Explore Bon AppétitScallopShellfishSeafoodOyster MushroomMushroomVegetableMainDinner