Serves 4 / Heart-healthy ingredients abound in this ultra-quick and tasty recipe, including potassium-loaded scallops, lycopene-rich tomatoes, cholesterol-lowering garlic, and immunity-boosting shiitakes.
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
1 clove garlic, pressed
2 teaspoons olive oil
1. Sauté mushrooms in 2 tablespoons olive oil for 5 minutes. Add next 7 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 to a serving plate. Pour scallop mixture over kale and serve.
Nutrition Facts Per Serving: Calories: 259 calories 
Fat: 12g % fat calories: 39 (2g saturated) Cholesterol: 37mg Carbohydrate: 17g Protein: 23g
