Ingredients

  • 2 cups fish stock
  • 2 ounces unsalted butter at room temperature
  • 3 ounces assorted sliced mushrooms, wild or cultivated
  • ½ teaspoon fresh thyme leaves
  • 8 ounces mixed greens like Swiss chard, turnip greens, baby kale or spinach, in small pieces
  • 12 ounces sea scallops
  • Salt and white pepper to taste
  • Olive oil for grilling
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      224 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 52 milligrams cholesterol; 638 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 appetizer servings

Preparation

  1. Preheat grill or broiler.
  2. Bring stock to boil in a saucepan; whisk in butter bit by bit.
  3. Add mushrooms and thyme and reduce stock by half.
  4. Add greens and simmer until greens are wilted.
  5. Season scallops with salt and pepper and brush with oil. Grill or broil just until done, 2 to 4 minutes, depending on size of scallops.
  6. Remove greens and mushrooms from stock and arrange on four salad-size plates and keep warm. Consistency of stock will depend on how much water the greens gave off. For a lightly thickened stock, you may need to reduce the mixture more.
  7. Arrange scallops on greens, slicing large scallops, and finish with thickened stock.

Dining and Cooking