Shiitake and Tomato Scallops
April, 2005

Serves 4 / Easy and delicious, this first appeared on our back page in June 2002, courtesy of James Rouse, ND, a member of our advisory board. “I love this dish because it uses healthy shellfish and it’s so quick—perfect for a weeknight,” said a reader.

1/2 pound shiitake mushrooms, sliced

2 tablespoons olive oil

Juice of 1 lemon

7-10 sun-dried tomatoes, packed in oil, drained and sliced

1/4 cup white wine

2 large cloves garlic, minced or pressed

1 tablespoon dried parsley

Salt and pepper, to taste

3 tablespoons capers

1 pound bay scallops

5-6 leaves fresh kale

1 cup arame (a dried sea vegetable)

1 clove garlic, pressed

2 teaspoons olive oil

1. Sauté mushrooms in 2 tablespoons olive oil for 5 minutes. Add next seven ingredients (lemon juice through capers) and simmer for 2 minutes. Add scallops and sauté for an additional 5–7 minutes or until scallops are fully cooked.
2. While scallops are cooking, in a large pot sauté kale, arame, and garlic in 2 teaspoons olive oil for 1–2 minutes. Transfer kale to a serving plate. Pour scallop mixture over kale and serve.

PER SERVING: 263 cal, 40% fat cal, 12g fat, 1g sat fat, 37mg chol, 23g protein, 17g carb, 7g fiber, 462mg sodium