Portobello Mushroom Scallop Salad
2 pounds scallops
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.
Serve with a fat free red wine vinaigrette.
Per Serving: 175 Calories
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