Seared scallops on wilted greens
1
- Prep Time8 min
- Total Time8 min
- Makes2 Servings
This elegant seafood salad makes the perfect posh dinner for two and comes together in a flash.
Ingredients
4 handfuls baby romaine lettuce
4 leaves radicchio
8 to 10 large scallops, trimmed
375 g oyster mushrooms
1 tbsp sherry vinegar
2 tbsp olive oil
salt
Instructions
Arrange 4 handfuls of baby romaine and 4 leaves radicchio on 2 plates. Set a large non-stick frying pan over medium-high. When hot, coat lightly with oil. Add scallops. Cook until golden, 2 min per side. Place on greens. Add oyster mushrooms to pan. Cook until edges are browned, 2 min, then drizzle with 2 tbsp oil and 1 tbsp vinegar. Lightly sprinkle with salt. Divide between plates and drizzle with pan juices.
Nutrition (per serving)
Calories 333, Protein 34g, Carbohydrates 11g, Fat 18g, Fibre 4g, Sodium 360mg.
Kitchen tip:
We also tested this with regular romaine - and it's just as good. Tear leaves into large pieces before serving.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.