Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

1. Rinse and dry scallops. Heat oil in a 10-inch nonstick skillet over
medium-high heat. Add scallops and sear until golden brown, about 3
to 5 minutes per side. Remove from pan and set aside.

2. Add portobellos; cook over high heat until they start to soften,
about 2 minutes. Add shiitakes, thyme leaves, garlic, and shallots;
cook for 2 minutes. Season with salt and pepper and cover. Cook until
mushrooms begin to release their juices and are soft, 3 to 5 minutes
more.

3. Add wine and soy sauce, reduce heat to medium low, and cook until
liquid is reduced to a glaze.

4. Return scallops to skillet and toss to coat well with glaze. Adjust
seasonings if necessary. Arrange arugula and watercress on 4 plates;
spoon scallops and mushrooms over greens and garnish each serving
with a sprig of thyme.

Martha Stewart Living/August/94 Scanned fixed by Di Pahl

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