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PORTOBELLO MUSHROOM SCALLOP SALAD

Yield: 6 servings

2 pounds Florida calico scallops
1 pound portobelo mushrooms, sliced
1 1/2 teaspoons ground allspice
1 teaspoon ground coriander
1 teaspoon marjoram
1 teaspoon salt
3 cups shredded arugula
1 head romaine lettuce

  
Arrange scallops and mushrooms on broiler pan; sprinkle with allspice, coriander, marjoram and salt.

Broil in preheated oven for 5 to 6 minutes, or until scallops are opaque.

Remove scallops and mushrooms from oven, drain, transfer to cool platter and chill for 30 minutes.

Arrange arugula and romaine leaves on 6 chilled salad plates, add scallops and mushrooms.


Florida Department of Agriculture and Consumer Services
 - www.florida-agriculture.com/
seafood salads
 

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