|
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
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
|