Portobello Mushroom Scallop Salad: Seafood and Aquaculture

Portobello Mushroom Scallop Salad

(Photo below)

Seafood-4036

Ingredients

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

Preparation

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.

Yield
6 servings

Nutritional Value Per Serving
Calories 520, Protein 32g, Carbohydrates 54g, Total Fat 21g, Saturated Fat 7g, Calories From Fat 190, Cholesterol 185mg

Look for "Fresh from Florida" ingredients at your local store.