South beach diet offers many great recipes. I came up with this delightful recipe using my favorite bay scallops.
1 large portobello
2 cloves garlic
4 oz bay scallops ( serving for one – approx 20 small scallops )
2 tblsp virgin oil
2 tblsp garlic herb liquid seasoning * see Culinary Wines in Blogroll
1/2 tsp Fresh herbs, thyme, basil and parsley.
Fresh lime and lemon
1 tblsp low fat sour cream
Wipe the portebello clean and remove stem. You do not have to remove the gills ( the most nutrients are in the gills ).
Brush with olive oil and place on a baking sheet.
Preheat oven to 350 degrees and bake portobello for 7-10 minutes. Remove and set aside.
In a skillet saute garlic, onion and tomato. Add herbs and spices, lemon juice ( squeezed ) along with liquid wine seasoning
( or white wine ) then add bay scallops and saute till cooked.
Spoon the scallop and veggies from the skillet leaving juices. Top the portobello mushtroom with scallop mixture and bake in the oven for 10 minutes.
Add sourcream to the juices and stir making a sauce. Remove the portobello mushroom from the oven and pour sauce on top.
Sprinkle seasoned almonds on top and garnish with tomatoes, cuccumbers, lemon or lime.