• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Wild Mushroom and Scallop Salad - Martha Stewart Living

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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


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

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