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
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Substitute gluten-free pasta for regular; beware of cross-contamination from breaded or seasoned items at fish counter.
"The doctor of the future will give no medicine, but will interest her or his patients in the care of the human frame, in a proper diet, and in the cause and prevention of disease."
-Thomas A. Edison, Inventor
Roasted criminis are an easy and inexpensive way to add maximum flavor to a dish. Sauteeing them like this until they are well caramelized is the key. The combination of the umami flavor in the mushrooms, the sweetness of the scallops and the richness of the olives combines well with the pasta for a great salad.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes (cooking time does not include chilling time)
This recipe can easily be multiplied and keeps well for 2-3 days.
|spray olive oil|
|8 ounces||crimini mushrooms (sliced)|
|4 ounces||whole wheat or gluten free penne pasta|
|4 tsp||olive oil|
|1 tsp||dried rosemary (or 1 Tbsp. fresh)|
|1 medium||zucchini (cut into large dice)|
|2||ribs celery (diced)|
|8||green olives (coarsely chopped)|
|fresh ground black pepper (to taste)|
|8 ounces||sea scallops|
Place a large non-stick skillet over medium-high heat. Spray lightly with olive oil and add the mushrooms. Cook, tossing frequently, until well browned.
While the mushrooms are cooking place the water in a large sauce pan over high heat. When the water boils add the penne. Cook until al dente, drain and add to a large mixing bowl. Add 3 teaspoons of the olive oil and toss well. Place in refrigerator.
When the mushrooms are done add them to the penne and toss well.
Place the remaining 1 teaspoon olive oil in the skillet. Reduce the heat to medium and add the rosemary. Cook for about one minute and add the zucchini. Cook, tossing frequently, for about 3 - 4 minutes and add them to the penne and mushrooms. Toss well.
Add the celery, green olives, salt and pepper and toss well.
Place the pan back on the range and increase the heat to medium-high. Spray the pan lightly with olive oil and place the sea scallops in the pan to sear. Cook for about 4 - 5 minutes on each side. Remove to a cutting board and let cool slightly. Cut each scallop into eighths and add to the salad.
Toss well and chill.
Serving size: about 2 1/2 cups
|Calories 440||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||19%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 55g||18%|
|Dietary Fiber 8g||30%|
|Vitamin A 10%||Vitamin C 36%|
|Calcium 11%||Iron 21%|
|Vitamin K 22 mcg||Potassium 1350 mg|
|Magnesium 175 mg|