Ingredients
16 sea scallops, muscle removed
2 teaspoons olive oil
1/2 pound portobello mushrooms, stems removed, cut into 1-inch wedges
1/2 pound shiitake mushrooms, stems removed
1 tablespoon fresh thyme leaves, plus 4 sprigs for garnish
1 clove garlic, peeled and minced
3 shallots, peeled and thinly sliced
Salt and freshly ground pepper
1/2 cup white wine
2 teaspoons low-sodium soy sauce
1 bunch arugula
1 bunch watercress
Preparation
Rinse and dry scallops. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add scallops and sear until golden brown, about 3 to 5 minutes per side. Remove from pan and set aside.
Add portobellos; cook over high heat until they start to soften, about 2 minutes. Add shiitakes, thyme leaves, garlic, and shallots; cook for 2 minutes. Season with salt and pepper and cover. Cook until mushrooms begin to release their juices and are soft, 3 to 5 minutes more.
Add 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. Adjust seasonings if necessary. Arrange arugula and watercress on 4 plates; spoon scallops and mushrooms over greens and garnish each serving with a sprig of thyme.
