Wild Mushroom and Scallop Salad - Martha Stewart Living
| Yield: | 4 Servings |
| Categories: | Salads, Fish, Soups |
| 16 | Sea scallops, muscle removed | |
| 2 | ts | Olive oil |
| 1/2 | lb | Portobello mushrooms, stems removed, cut into 1-inch wedges |
| 1/2 | lb | Shiitake mushrooms, stems removed |
| 1 | tb | Fresh thyme leaves, PLUS |
| 4 | Sprigs for garnish | |
| 1 | Clove garlic, peeled & minced | |
| 3 | Shallots, peeled and thinly sliced | |
| Salt & freshly ground pepper | ||
| 1/2 | c | White wine |
| 2 | ts | Low-sodium soy sauce |
| 1 | Bunch arugula | |
| 1 | Bunch watercress |
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