Updated Nov 24, 2014Chatelaine
- Arrange 4 handfuls of baby romaine and 4 leaves radicchio on 2 plates. Set a large non-stick frying pan over medium-high. When hot, coat lightly with oil. Add scallops. Cook until golden, 2 min per side. Place on greens. Add oyster mushrooms to pan. Cook until edges are browned, 2 min, then drizzle with 2 tbsp oil and 1 tbsp vinegar. Lightly sprinkle with salt. Divide between plates and drizzle with pan juices.
We also tested this with regular romaine – and it’s just as good. Tear leaves into large pieces before serving.