| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Salads, Fish/sea, Soup/stews |
4 |
Servings |
INGREDIENTS
| 16 |
|
Sea scallops, muscle removed |
| 2 |
ts |
Olive oil |
| 1/2 |
lb |
Portobello mushrooms, stems removed, cut into 1-inch wedges |
| 1/2 |
lb |
Shiitake mushrooms, stems removed |
| 1 |
tb |
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 |
ts |
Low-sodium soy sauce |
| 1 |
|
Bunch arugula |
| 1 |
|
Bunch watercress |
INSTRUCTIONS
1. 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.
2. 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.
3. Add wine and soy sauce, reduce heat to medium low, and cook until liquid
is reduced to a glaze.
4. 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, 1997.
A Message from our Provider:
“The real God: don’t settle for substitutes”