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Try this decadent dinner recipe by Chef Ada. For more recipes, look to Chef Ada's cookbook Eating For Your Heart.
Ingredients
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt, to taste
- pepper, to taste
- 1 tbsp canola oil, for searing
- 8 oz fresh scallops
- 1 medium red onions, diced
- 4 oz fresh oyster mushrooms
- 1 clove garlic, diced
- 1 sprig coriander, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp unsalted butter
- 8 oz red-stemmed chard
Directions
- In a salad bowl, add the olive oil, red wine vinegar, salt and pepper. Mix well.
- In a medium non-stick skillet, bring the canola oil to medium-high heat.
- Sear 6 scallops for about 2 minutes on each side.
- Repeat with the other 6 pieces of scallops. Set aside.
- In the same skillet, add the onions and oyster mushrooms and sauté for 1 minute.
- Add the garlic, coriander and oregano, stir and remove from heat and add into the olive oil vinaigrette mixture.
- Add the butter to the skillet with the scallops and baste with the melted butter for an additional 1 minute.
- To serve, arrange chard on a flat plate. Place 3 pieces of scallops on each plate then dress with vinaigrette. Serve immediately.
This recipe orginally appeared on DoctorOz.com.
Note for all recipes in this health guide: If you have a disease that is actively affecting your digestion, you may need to avoid spices, high-fiber foods and raw vegetables. Be creative and adapt recipes to your needs.
Medically reviewed in October 2018.





