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Seared Scallops With Wild Mushrooms, Butternut Squash, And Citrus-Soy Sauce

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SHAPE Magazine
Related tags
main-dish low carb nut free mothers' day dinner asian
Nutrition per serving    (USDA % daily values)
CAL
708
FAT
208%
CHOL
75%
SOD
69%
Uploaded by: Shape Magazine

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Ingredients for 4 servings

1 pound sea scallops

3 tablespoons canola oil

Salt

Pepper

2 tablespoons canola oil

1 cup diced butternut squash

1 cup chopped maitake mushrooms

1 cup chopped oyster mushrooms

2 cups chopped shiitake mushrooms

2 teaspoons sherry vinegar

2 tablespoons chopped parsley

Mizuna greens or arugula, for garnish (optional)

1/2 pound unsalted butter

2 tablespoons minced shallots

1/4 cup low-sodium soy sauce

1/4 cup mirin

1/4 cup orange juice

1/4 cup lemon juice

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