|Shiitake and Tomato Scallops |
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