Wild Mushroom And Scallop Salad – Martha Stewart Living
| 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)
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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