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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Portobello Mushroom Scallop Salad

    (Photo below)
2 pounds 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 Romaine lettuce
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.

6 servings

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

Portobello Mushroom Scallop Salad

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