- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
- 1 1/2 pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake)
- 1 tablespoon olive oil
- 12 large sea scallops
- 1/2 cup water
- 1 1/2 tablespoons fresh lemon juice
- 4 teaspoons soy sauce
- 1/8 teaspoon curry powder
- Chopped fresh parsley
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
- Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
- Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.