True Day Boat Scallops, Sautéed Shitake & Oyster Mushrooms with Meyer Lemon Butter Sauce
By Chef Reynaldo Tovar – The Madison Restaurant 2 oz Vegetable oil 4 Scallops – (6-10's) 3 oz Shitake mushrooms – sliced 3 oz Oyster mushrooms – sliced 2 oz Butter 2 oz Meyer lemon juice 1 t Shallots – minced 1/2 t Fresh thyme 1 oz White wine 6 oz Unsalted butter – cubed 1 oz Chives – chopped (for garnish) In a pan, add the lemon juice, thyme, shallots and wine and cook on medium-low heat until half of the liquid is reduced. Whisk in the 6 oz of cubed unsalted butter until it’s all combined. Add salt and pepper to taste and set aside. In another pan over medium-high heat, add the vegetable oil. Season the scallops with salt and pepper and add to the pan to cook for 2 1/2 minutes on each side. Remove scallops and set aside. In the same pan, add the 2 oz of butter, mushrooms, salt and pepper and sauté. Place the sauce on the bottom of the plate, then the mushrooms followed by the scallops. Garnish with chopped chives.
