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