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Mushroom Scallops

Servings

4

Serving size

4 ounces scallops
Mushroom Scallops

Ingredients

24 Ounce Sea scallops
1 spray Spray olive oil
1 tsp. Olive oil
1 clove Garlic, raw (minced)
4 Medium Shallots, raw (minced)
8 ounces Crimini mushrooms (finely diced)
1/4 tsp. Salt
1/4 tsp., leaves Dried thyme
1 Tbsp. Olive oil (extra virgin olive oil or black truffle oil)
1/4 small Red bell peppers (finely diced)

Instructions

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.

Serve this recipe with one of these Breakfast side dishes.

Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 325°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

AND

Serve this recipe with one of these starch side dishes.

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Low Sodium Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 375°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Yams with Rosemary

Place a large skillet in the oven and preheat the oven to 325°F. When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes. After 10 minutes add…

AND

Serve this recipe with one of these vegetable side dishes.

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Parmesan Squash

Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…

Roasted Eggplant Salad

Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

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.

"Life is too short to stuff a mushroom."

Shirley Conran, Author