This salad makes perfect summer evening eating and super impressive looking, but it’s really quick and easy. Talk about a healthy meal!
- 1/2 pound bay scallops
- salt and pepper to taste
- 1 tablespoon olive oil, separated
- 1/2 cup sliced mushrooms
- 1/2 cup seeded tomatoes, finely chopped
- 1 tablespoon chopped parsley
- 1 tablespoon balsamic vinegar
- 1 cup arugula, washed well, dried, large stems removed, chopped
Heat oven to 500 degrees F.
Arrange the scallops in a baking pan, season with salt and pepper, then drizzle 1/2 tablespoon olive oil over them. Bake for 7 to 8 minutes until the scallops are opaque and firm to the touch.
Heat the remaining 1/2 tablespoon of oil over medium-high heat. Toss in the mushroooms and cook them, shaking and stirring, until they become golden brown, 5 or 6 minutes. Add the tomatoes, parsley, and vinegar, along with the cooked scallops. Stir the mix carefully and cook just to heat through.
Arrange the scallops onto a bed of the chopped arugula, surround with the mushroom tomato mixture, and drizzle any remaining sauce over all.