Scallops With Shiitakes, Lemon And Parsley
Published February 4, 1995
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 teaspoons unsalted butter
12 large shiitake mushrooms, stemmed and thinly sliced
1 ½ pounds sea scallops
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
14 grams carbs; 51 milligrams cholesterol; 192 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 678 milligrams sodium; 23 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.
Private Notes
Comments
loved the shitakes with scallops, super easy, served over rice, will make again. I doubled the lemon juice and not sure it was enough, I'd be more generous with the salt and pepper as well. but definitely a keeper
A few alterations: king trumpet mushrooms rather than shiitakes. Added a few chopped scallions just before the scallops, and sprinkled a little curry powder on the scallops. Excellent!