PORTOBELLO MUSHROOM SCALLOP SALAD
Yield: 6 servings

2 pounds Florida calico scallops
1 pound portobelo mushrooms, sliced
1 1/2 teaspoons ground allspice
1 teaspoon ground coriander
1 teaspoon marjoram
1 teaspoon salt
3 cups shredded arugula
1 head romaine lettuce

Arrange scallops and mushrooms on broiler pan; sprinkle with allspice, coriander, marjoram and salt.

Broil in preheated oven for 5 to 6 minutes, or until scallops are opaque.

Remove scallops and mushrooms from oven, drain, transfer to cool platter and chill for 30 minutes.

Arrange arugula and romaine leaves on 6 chilled salad plates, add scallops and mushrooms.

Source: Florida Department of Agriculture and Consumer Services