This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Life is too short to stuff a mushroom."
- Shirley Conran, Author
This is the perfect picnic recipe. It's easy to make and so good for you. The presentation is beautiful and just the dish to take to your next pot luck. Splurge and use the truffle oil -- it's worth it. Pair these with Roasted Beet and Fennel Salad, Roasted Eggplant Salad and Roasted Yams with Rosemary.
Servings: 4 | Serving size: 4 ounces scallops
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. This recipes is good served cold as well as hot.
Serve with Roasted Yams with Rosemary or Roasted Potatoes or Plain Mashed Potatoes or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version
Serve with Roasted Eggplant Salad or Parmesan Squash. or Herbed Zucchini or Green Beans with Red Onion or Cole Slaw or Roasted Beet and Fennel Salad or Iceberg Wedge Salad with Blue Cheese Dressing
|24 ounces||sea scallops|
|spray olive oil|
|1 tsp||extra virgin olive oil|
|1 cloves||garlic (minced)|
|1 medium||shallot (minced)|
|8 ounces||crimini mushrooms (finely diced)|
|fresh ground black pepper|
|1/4 tsp||dried thyme|
|1 Tbsp||extra virgin olive oil (or black truffle oil)|
|1/4 small||red bell pepper (finely diced)|
Preheat the oven to 400°F. Place a large skillet in the oven.
Rinse the scallops and pat dry with a paper towel. When the pan is hot spray lightly with oil. Place the scallops in the pan and sear on one side for about 4 minutes. Turn and sear for another 4 - 6 minutes depending on the thickness of the scallops. Remove to cool on a paper towel.
Place the teaspoon of olive oil in a large skillet over medium heat. Add the garlic and shallots and cook gently, stirring frequently. As the shallots soften add the mushrooms and cook until completely softened. If there is much liquid in the pan as the mushrooms cook continue to cook until the mushroom mixture is nearly dry.
Stir in the salt, pepper and thyme and cook for another 2 minutes. Remove and as the mushroom mixture cools add the tablespoon of olive oil.
Slice the scallops horizontally into two discs. Sandwich about 2 tablespoons of the mushroom mixture between the slices of scallop. After all of the scallops are done place them in the refrigerator.
Serve chilled topped with the finely chopped red bell pepper.
Serving size: 4 ounces scallops
Amount Per Serving
|Calories 212||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||3%|
|Vitamin A 9%||Vitamin C 41%|
|Calcium 5%||Iron 6%|
|Vitamin K 4 mcg||Potassium 779 mg|
|Magnesium 104 mg|