Source: Handy Eats | Serves: 2-3 | Time: < 30 min
Changes: used king oyster #mushrooms instead of scallops, replace fresh ginger with a small amount of ground allspice; replaced honey with agave nectar; used cherry #tomatoes instead of a plum #tomato; replaced red onion with shallot; increased the amount of diced jalapeño;
Ingredients
"Scallops"
2 bunches of king oyster mushrooms, stems cut to scallop size
1/4 tsp salt
1/4 tsp black pepper
Glaze
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
1 tsp ground allspice
2 tbsp agave nectar
1 tsp EVO
1/4 tsp ground red pepper
1 garlic clove, crushed
1/2 cup chopped green onions
1/4 cup finely chopped fresh cilantro
Salsa
1/2 cup chopped cherry yomatoes
1 small diced peeled avocado
1/4 cup finely chopped shallot
1 tbsp finely chopped fresh cilantro
1 chopped jalapeño pepper
1 tbsp lime juice
1/2 tsp olive oil
1/8 tsp salt
1/8 tsp black pepper
1 garlic clove, crushed
Instructions
To prepare "scallops," heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl with the "scallops;" toss well. Add scallops to pan; cook 4-5 minutes on each side or until browned. Remove from pan; keep warm.
To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the "scallops;" add green onions and 1/4 cup cilantro. Toss well.
To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well.
I served salsa as a side. I'm sure you can make meal as more of a bowl.
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