Scallops and Portobello Mushrooms

Ingredients:
2 cups baby Portobello mushroom, sliced
1/2 large Vidalia onion, sliced
6 sea scallops, halved or quartered
1 teaspoon olive oil
1/2 cup fresh cilantro, chopped
1 clove garlic, sliced

Directions:
In a bowl, marinate mushrooms, onions and cilantro for 15 minutes.

Heat olive oil until piping hot and add onion and mushroom mixture to pan.

Saute for 1 minute and add garlic and scallops; cook until scallops are cooked through.

Serving Suggestion: Serve sizzling over a salad of mixed dark, leafy greens.

Top with 1/4 avocado.

Makes 2 servings.

Nutritional information per serving:
Calories: 320
Fat: 5g