Seared Scallops & Oyster Mushrooms with Seaweed Butter

This is my version of surf and turf. Oyster mushrooms are earthy and provide the turf. Scallops with their salty and minerally sea flavors provide the surf. I paired the two with seaweed butter with a hint of sweetness. The dish is easy to prepare and full of briny, earthy, and sweet flavors. The meaty texture of the scallops really go beautifully with the slight chewiness of oyster mushrooms.

I wanted to make something savory, light, and fresh tonight since I have been obsessed with perfecting my Pad Thai Recipe for the past two weeks. So tonight, I thought mushrooms and scallops and took it from there. I was thinking about using Hijiki seaweed as a bed for the meal but then thought about the seaweed butter used in France and how lovely it is with fish and vegetables. This recipe is the brainchild of craving and past meals. Enjoy.

The recipe serves 4 as an appetizer or two as a light meal. Get started by making the seaweed butter and gathering the ingredients for the meal.

Seaweed butter

• 8 Tablespoons (1 stick) unsalted butter, softened

• 1 scant Tablespoon white miso

• 1 Tablespoons ground nori (1 or 2 sheets shredded and ground)

• 1 Tablespoon Chinese hot mustard

Other ingredients

• Olive oil

• 1 pound fresh scallops

• 1 pound fresh oyster mushroom, torn apart and large ones cut lengthwise into 1/2 inch slivers (can substitute other meaty mushrooms like shiitakes, but go for the oyster mushroom if you can)

• 3 cloves garlic, peeled and thinly sliced

• 4 green onions, sliced on the diagonal into 1/4 inch slivers (garnish)

• 1/4 cup cilantro leaves, torn into smaller pieces (garnish)

• 1 cup mung bean sprouts (optional)

• Chili crisp oil for drizzle (optional)

• Flakey sea for garnish

First, prepare the seaweed butter by combining the ingredients in a bowl and stirring well to combine. You want a creamy well mixed butter. Set aside.

Add 2 tablespoons olive oil to a large skillet. Heat on medium until hot but not smoking. Immediately add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. After 2-3 minutes of sauteing, reduce heat to low and sprinkle the mushrooms with a little bit of salt, stir to mix, cover with the lid and continue to cook the mushrooms for another 5-7 minutes, occasionally stirring, until they soften and release some juices. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes.

If there is too much liquid in the pan, cook for 1-2 more minutes more uncovered, on medium heat, to let extra moisture evaporate.

When mushrooms are completely cooked, add 2 tablespoon seaweed butter and stir to coat the mushrooms. Remove the mushrooms to a serving plate and keep warm.

Pat scallops dry and season with salt and pepper. Return the pan to the stove and add 1 tablespoon of olive oil on high heat. Once skillet is hot, add the scallops to the pan and sear for 1 minutes per side or until golden brown on the top and bottom.

Remove scallops from the skillet and set aside. Add 2 tablespoons of seaweed butter to the skillet, stirring occasionally until fully melted. Return the scallops to the skillet and cook for an additional minute per side.

Place the scallops on the bed of oyster mushrooms. Sprinkle with green onions, cilantro, pinch of flakey sea salt, and a drizzle of chili crisp oil. Serve immediately with mung bean sprouts, crusty bread, and good Pinot Noir. Bon Appetit!