Makes 4 First-course servings.

INGREDIENTS

  • 10tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 1 1/2pounds assorted fresh wild mushrooms (such as oyster and stemmed shiitake)1tablespoon olive oil
  • 12large sea scallops
  • 1/2cup water
  • 1 1/2tablespoons fresh lemon juice
  • 4teaspoons soy sauce
  • 1/8teaspoon curry powderchopped fresh parsley

    DIRECTIONS

    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.