Shiitake mushrooms that have been grilled have a crispy outside and a tender interior; they go well with sea scallops. Roasted potatoes are a terrific option as well, but I prefer to serve them with roasted broccoli.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 7 ounces shiitake mushrooms, stems removed
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 pound sea scallops, patted dry
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 8 wooden skewers
Instructions
- Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
- Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
- Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 737 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
AMAZING!! Followed your recipe to the “T” and it came out sheer perfection. This will definitely be on my rotation list! Thank you for sharing…….everyone, you have to try it!!