Date Night · Japanese
Scallop and Enoki Mushroom Butter-Shoyu
Earthy mushrooms and sweet, seared scallops married with a rich umami-butter sauce.
Why This Works
The combination of browned butter and soy sauce creates a classic beurre noisette Japanese style that highlights the natural sweetness of the scallops.
The Upgrade
Add a small pinch of shichimi togarashi at the very end to provide a subtle, warming kick.
Chef's Secret
Michelin TechniqueDrying the scallops completely before searing is the only way to achieve a deep golden crust without steaming them.
Ingredients
Total time including resting: 15 min
Directions
Pat scallops thoroughly dry and remove the side muscle.
Sear scallops in a hot pan with a small amount of oil for 90 seconds per side.
Remove scallops and set aside.
Add the enoki mushrooms to the same pan and sauté briefly.
Pour in the sake and soy sauce, scraping the bottom of the pan.
Stir in the butter until emulsified and return the scallops to the pan to warm through.
Wine Pairing
Chardonnay
White Wine
The BottleKistler Les Noisetiers Chardonnay
The rich, toasted hazelnut and butter notes of this Chardonnay mirror the umami-butter sauce. It provides enough intensity to stand up to the earthy mushrooms and sweet scallops.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Infused White Rice
A subtle rice base absorbs the luxurious butter-shoyu sauce from the scallops.
Ingredients
Directions
Rinse the rice under cold water until the starch runs clear and drain thoroughly.
In a heavy-bottomed saucepan, melt the butter over medium-low heat.
Add the minced garlic and sauté for 60 seconds until fragrant, ensuring it does not brown.
Add the rice to the pot and stir to coat every grain in the garlic butter.
Pour in the water and salt, bring to a gentle simmer, then cover tightly with a lid.
Reduce heat to the lowest setting and cook for 18 minutes; remove from heat and let rest covered for 5 minutes before fluffing with a fork.
Side Dish
Blanched Asparagus Tips
Light, crisp asparagus provides a vegetal snap that cleanses the palate between rich bites.
Ingredients
Directions
Bring a large pot of water to a rolling boil and season heavily with kosher salt until it tastes like the sea.
Prepare an ice bath in a large bowl.
Drop the asparagus tips into the boiling water and blanch for exactly 90 seconds until vibrant green and tender-crisp.
Remove the tips immediately and plunge into the ice bath to halt the cooking process.
Drain thoroughly and pat completely dry with a paper towel.
Toss the tips with butter in a warm pan just to glaze, then finish with lemon zest and flaky sea salt.
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