Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Warm Scallop And Mushroom Salad
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- #65175
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons extra virgin olive oil
12 brown mushrooms, sliced
32 small scallops
1 clove garlic, finely chopped
2 teaspoons fresh thyme, minced
1/2 lemon, juice of
salt, to taste
fresh cracked black pepper, to taste
6 cups baby mixed salad greens
1/3 cup grated carrot
1/3 cup red bell pepper, finely chopped
directions
Heat the oil in a large non-stick skillet over medium high heat. Add the mushrooms and cook for 3-4 minutes.
Add the scallops, garlic and thyme and cook until the scallops are just cooked through and the mushrooms are tender, about 2-3 minutes. Remove from heat and add the lemon juice, salt and pepper.
Divide the salad greens among plates. Top with the hot scallop and mushroom mixture. Sprinkle with the carrots and red pepper.
Serve immediately.
added by
susandana
nutrition data
Nutritional data has not been calculated yet.
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