SEARED SCALLOPS WITH MUSHROOMS

Seared Scallops with Mushrooms image

Yield Makes 4 First-course servings

Number Of Ingredients 9

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

Steps:

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.