When choosing a meal, many seniors hope to get as many nutrients as possible out of one dish, as eating healthy is essential for a smooth aging process. One dish that is sure to help the body in a number of ways is scallops.
LiveStrong reports these shellfish not only contain enough protein for a healthy adult's daily nutritional requirement, but they also have important nutrients such as phosphorous, vitamin B-12 and iron. Scallops are also a source of omega-3 fatty acids, which have been shown to decrease one's risk of a heart attack or stroke.
Reading about the benefits of scallops may have you itching to incorporate them into your dinner plans, and you're in luck, as Sunrise of Bloomingdale, Illinois, is sharing a recipe that will surely get your taste buds excited.
Seared Cornmeal Scallops with Wild Mushrooms
Sunrise of Bloomingdale, Illinois
4 c. Cremini mushrooms, sliced
2 c. Shiitake mushroom caps
2 c. Oyster mushroom caps
2 t. salt, divided
2 t. black pepper, divided
1/2 c. dry white wine
2 t. fresh thyme, chopped
2 t. fresh lemon juice
2 t. white truffle oil
2 lbs. large sea scallops
1/2 c. yellow cornmeal or Frosted Flakes crumbs
3 c. watercress or arugula, trimmed
Heat 2 teaspoons of olive oil in large cast iron skillet over medium-high heat.
Add mushrooms, 1 teaspoon salt and 1 teaspoon pepper; sauté 2 minutes or until the mushrooms begin to soften.
Add wine, thyme and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender.
Pour mushroom mixture into bowl. Stir in truffle oil; cover and keep warm.
Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with remaining salt and pepper.
Place cornmeal in shallow dish; dredge scallops; sauté 3 minutes on each side or until golden brown.
Serve over watercress and mushroom mixture.