Clean arugula: cut off the bottom roots and stems and wash very well. Arugula can be sandy, so it is important to really clean.
Rinse and dry scallops. Heat oil in a medium-size nonstick skillet over medium-high heat. Add scallops and sear on both sides until golden brown, about 3 to 5 minutes per side. Remove and set aside.
Put portobello slice in pan and cook over high heat until they start to soften, about 2 minutes. Add white mushrooms, thyme , garlic, and shallots. Cook, stirring, for 2 minutes. Season with salt and pepper to taste. Cover pan and cook until mushrooms soften and begin to release their juices, about 3 to 5 minutes more.
Stir in wine and soy sauce, reduce heat to medium low, and cook until liquid is reduced to a glaze.
Return scallops to skillet and toss to coat well with glaze. Taste for seasoning and adjust if needed.
Arrange arugula on 4 plates. Spoon scallops mixture over arugula. Garnish each plate with a sprig of thyme.
Contributor: pat ciesla
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