The Oaks Restaurant Clam Chowder

1. 1

   Heat oil in a nonstick skillet.

2. 2

   Add mushrooms along with ginger.

3. 3

   Saute over medium heat until mushrooms are soft. Increase heat to medium-high and add scallops.

4. 4

   Cook for about 3 minutes, stirring often.

5. 5

   For the last minute of cooking, add parsley.

6. 6

   The scallops should be seared on the outside, but still moist on the inside.

No nutritional information available.

No additional tips available.