Wild mushroom & scallop salad - martha stew

4 Servings

Ingredients

Quantity Ingredient
16 Sea scallops, muscle removed
2 teaspoons Olive oil
½ pounds Portobello mushrooms, stems removed, cut into 1-inch wedges
½ pounds Shiitake mushrooms, stems removed
1 tablespoon Fresh thyme leaves, PLUS
4 Sprigs for garnish
1 Clove garlic, peeled & minced
3 Shallots, peeled and thinly sliced
Salt & freshly ground pepper
½ cup White wine
2 teaspoons 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.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

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