1 cup arugula, washed well, dried, large stems removed, chopped
Heat oven to 500 degrees F.
Arrange the scallops in a baking pan, season with salt and pepper, then drizzle 1/2 tablespoon olive oil over them. Bake for 7 to 8 minutes until the scallops are opaque and firm to the touch.
Heat the remaining 1/2 tablespoon of oil over medium-high heat. Toss in the mushroooms and cook them, shaking and stirring, until they become golden brown, 5 or 6 minutes. Add the tomatoes, parsley, and vinegar, along with the cooked scallops. Stir the mix carefully and cook just to heat through.
Arrange the scallops onto a bed of the chopped arugula, surround with the mushroom tomato mixture, and drizzle any remaining sauce over all. This recipe is two servings. Reserve half for lunch tomorrow!
Disclaimer: *IMPORTANT! All information presented in this website is intended for informational purposes only. Statements made on this website have not been evaluated by the Food and Drug Administration. The information contained herein is not intended to diagnose, treat, cure or prevent any disease.