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Scallops in Shiitakes

Yield 8 servings (serving size: 3 stuffed mushrooms)
The scallops can be cut in half horizontally or crosswise to fit into the mushroom caps.

Ingredients

  • 24 medium shiitake mushroom caps (about 1 1/2-inch diameter)
  • 1/4 teaspoon freshly ground black pepper
  • 12 medium sea scallops, cut in half (about 1 pound)
  • 2 tablespoons commercial pesto

Nutrition Information

  • calories 99
  • caloriesfromfat 27 %
  • fat 3 g
  • satfat 0.6 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 12.3 g
  • carbohydrate 7.5 g
  • fiber 1.8 g
  • cholesterol 18 mg
  • iron 2.1 mg
  • sodium 138 mg
  • calcium 48 mg

How to Make It

  1. Preheat oven to 450°.

  2. Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the pepper into the mushroom caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms at 450° for 10 minutes or until the scallops are done.