Seared scallops on wilted greens

Prep 8 min
Plus Cooking time: 2 minutes
Makes 2 Servings



4 handfuls
baby romaine lettuce
4 leaves
8 to 10
large scallops, trimmed
375 g
oyster mushrooms
1 tbsp
sherry vinegar
2 tbsp


  • 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.

Kitchen tip:

We also tested this with regular romaine – and it’s just as good. Tear leaves into large pieces before serving.


Calories 333, Protein 34 g, Carbohydrates 11 g, Fat 18 g, Fibre 4 g, Sodium 360 mg.
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