| Seafood Recipes |
 
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Portobello Mushroom Scallop Salad |
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| 2 pounds Florida calico scallops 1 pound portobelo mushrooms, sliced 1½ teaspoons ground allspice 1 teaspoon ground coriander |
1 teaspoon marjoram 1 teaspoon salt 3 cups shredded arugula 1 head romaine lettuce |
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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 |
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