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CATEGORY CUISINE TAG YIELD
Seafood Fish/sea, Salads, Soup/stews 4 Servings

INGREDIENTS

16 Sea scallops, muscle removed
2 t Olive oil
1/2 lb Portobello mushrooms, stems
removed cut into 1-inch
wedges
1/2 lb Shiitake mushrooms, stems
removed
1 T Fresh thyme leaves, PLUS
4 Sprigs for garnish
1 Clove garlic, peeled &
minced
3 Shallots, peeled and thinly
sliced
Salt & freshly ground pepper
1/2 c White wine
2 t Low-sodium soy sauce
1 Bunch arugula
1 Bunch watercress

INSTRUCTIONS

1997    
Rinse and dry scallops. Heat oil in a 10-inch nonstick skillet over
medium-high heat. Add scallops and sear until  golden brown, about 3
to 5 minutes per side. Remove from pan and set aside. Add  portobellos;
cook over high heat until they start to soften, about 2  minutes. Add
shiitakes, thyme leaves, garlic, and shallots; cook for  2 minutes.
Season with salt and pepper and cover. Cook until  mushrooms begin to
release their juices and are soft, 3 to 5 minutes  more. Add wine and
soy sauce, reduce heat to medium low, and cook  until liquid is reduced
to a glaze. Return scallops to skillet and  toss to coat well with
glaze. Adjust seasonings if necessary. Arrange  arugula and watercress
on 4 plates; spoon scallops and mushrooms over  greens and garnish each
serving with a sprig of thyme.  Martha Stewart Living/August/94
Scanned & fixed by Di Pahl Posted to  MM-Recipes Digest V4 #037 by John
Merkel <jmerk@doitnow.com> on Feb 4,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 487
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 14.7mg
Sodium: 397.6mg
Potassium: 1985.2mg
Carbohydrates: 95g
Fiber: 16.5g
Sugar: 25g
Protein: 16.7g


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