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Scallops With Shiitake Salad

The aromatic flavors from the Shiitake mushrooms makes this salad the perfect choice for entertaining guests.

Recipe by Canned Food Alliance
dinner, dairy free, gluten free, nut free, sugar free, main-dish, salad, mothers' day


  • 4 cups carrot juice
  • 2 teaspoons chipotle chile puree (see note)
  • 6 tablespoons canola oil
  • 4 large shallots, peeled and sliced
  • 3 large cloves garlic, minced
  • 1 tablespoon minced gingeroot
  • 6 trimmed shiitake mushrooms, sliced
  • 1 can (16 ounce) corn kernels, drained
  • 1 tablespoon chopped cilantro
  • Salt and pepper, to taste
  • 12 scallops (about 1 pound)
  • 2 tablespoons ground coriander
  • 12 potato chips, optional
  • Whole chives or cilantro sprigs, for garnish


  1. Boil the carrot juice in a saucepan until reduced to a thin film, about 1/2 cup.
  2. Add the reduced carrot juice, chili paste and 1/4 cup of the oil in a blender.
  3. Heat 1 tablespoon of the oil in a skillet over medium heat; add the shallots and saute until softened.
  4. Add the garlic and ginger and saute another minute.
  5. Add the mushrooms and saute until they lose their raw look.
  6. Remove from the heat and stir in the corn and cilantro.
  7. Season with salt and pepper.
  8. Brush the scallops on all sides with the remaining 1 tablespoon of oil.
  9. Season with salt, and toss with the coriander to coat.
  10. Grill or broil the scallops, turning as needed, until browned on the surface and resilient in the center.
  11. Mound the corn and mushroom salad on each of 4 serving plates.
  12. Arrange 3 scallops on each plate surrounding the salad.
  13. Drizzle with the Chipotle-Carrot Syrup.
  14. Garnish with cilantro or chives.