Side Pannel
Wild Mushroom and Scallop Salad - Martha Stewart Living
Wild Mushroom and Scallop Salad - Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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