Wild Mushroom & Scallop Salad - Martha Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16: Sea scallops, muscle removed
2 tsp: Olive oil,
1/2 lbs: Portobello mushrooms, stems removed, cut into 1-inch wedges
1/2 lbs: Shiitake mushrooms, stems removed
1 tbsp: 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 cup: White wine,
2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp