Soy Butter Sauce Recipes

Steps:

• Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.

Steps:

• For the wontons: Mix the scallops, jalapeño, garlic, green onions, sesame oil, salt, white pepper, soy sauce, sugar and cornstarch in a medium bowl to combine.
• To assemble the wontons, have a small cup of water on the side for sealing the edges of the wrappers. Place a wonton wrapper in your non-dominant hand so that it is oriented like a diamond. Add about 1 tablespoon of filling to the center of the wrapper. Dab a little water along the top edges of the wrapper. Fold the wrapper in half to form a triangle. Press the edges tightly. Dab the 2 ends of the triangle with water and fold them together so that they touch. Pinch tightly to seal. Place the wonton on a lightly floured tray or plate and repeat with the remaining wrappers and filling.
• Bring a large pot of water to a boil. Boil the wontons in batches until floating and fully cooked, 4 to 5 minutes. Strain out the wontons and transfer to a larger serving bowl or platter.
• For the soy-butter sauce: Combine the butter and chile flakes in a medium saucepan. Melt the butter over medium heat and bring to a simmer; continue to simmer for about 1 minute. Turn off the heat and add the soy sauce.
• Pour the soy-butter sauce over the wontons, toss to evenly coat and garnish with chopped green onions.

Steps:

• Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Reserve 1 cup of pasta water, then drain.
• While pasta cooks, make the sauce: In a large skillet, heat olive oil and 4 tablespoons of butter over medium. When the butter is melted and starts to foam, add garlic and mushrooms. Cook, stirring only occasionally to ensure garlic doesn't burn, until mushrooms start browning on the edges, about 6 to 7 minutes. Season with 1/2 teaspoon salt and about 12 to 15 cranks of pepper. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is ready.
• Return the skillet to medium low. Push the mushrooms to one side of the skillet. Add remaining 4 tablespoons butter and soy sauce, allowing butter to melt into the soy sauce before combining with the mushrooms. Add pasta and 1/2 cup of the pasta water to the skillet, tossing to coat with the sauce. Cook, adding more pasta water 1 tablespoon at a time as needed, until pasta is glossy, about 1 minute.
• Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Steps:

• Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.