Recipe Review: Scallops and Mushrooms with Soy-Ginger Butter


From Rendezvous Bistro in Jackson Hole, WY chef Roger Freedman and Bon Appetit October 2011, Scallops and Oyster Mushrooms with Soy-Ginger Butter.  I used a mix of crimini and shiitake mushrooms instead of oyster mushrooms to save a little bit of $.  Not really Asian, or American, but good product and flavor make a good dish.  Two sub-recipes are a soy-lime-wasabi vinaigrette and the soy-ginger butter sauce.  Once those are made, the final preparation is an easy saute of mushrooms and spinach, and a quick sear of the scallops.

Create a free website or blog at WordPress.com.

%d bloggers like this: