Happy holiday weekend everyone! I hope you have learned a little about some of the “food” we talked about this week. And if were things you already knew about, maybe we can make it a point to incorporate into our lives. Make good choices at those cookouts and be safe. Maybe you can take this item to share with all your family and friends.
Scallops in Shiitakes
Serves 8 (serving size is 3 stuffed mushrooms)
24 medium shiitake mushroom caps (about 1 1/2 inch in diameter)
1/4 teaspoon freshly ground black pepper
12 medium sea scallops (about 1 pound), cut in half
2 tablespoons prepared pesto
1. Preheat oven to 450°F.
2. Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the black pepper onto the caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms for 10 minutes or until the scallops are done.
NUTRITION PER SERVING
CALORIES 99 FAT 3 g PROTEIN 12.3g SODIUM 138mg FIBER 1.8g CARBOHYDRATE 7.5 g
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