Try this Wild Mushroom and Scallop Salad - Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 5 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 116.9mg | 4 % | |
Potassium 9.4mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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