Fennel, Mushroom And Arugula Salad With Seared Scallops

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• kosher salt & freshly ground black pepper
• 1/2 lb chanterelle mushroom
• 2 tablespoons unsalted butter
• 1/2 lb sea scallops
• 4 cups arugula, torn into pieces
• 1 fennel bulb, halved cored and very thinly sliced
• 1/2 cup cherry tomatoes
• 1 piece parmesan cheese
• truffle oil (optional)

Recipe

• 1 in a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, vinegar and 1/4 teaspoon each of salt and pepper.
• 2 in a large skillet, heat 1 tablespoon of the olive oil. add the chanterelles and 1 tablespoon of the butter and season with salt and pepper.
• 3 spread the mushrooms in an even layer and cook over moderately high heat, without stirring, until deeply browned on the bottom, about 4 minutes. stir the mushrooms and continue cooking until tender, about 3 minutes longer. transfer to a plate.
• 4 return the skillet to high heat and add the remaining 1 tablespoon of oil. season the scallops with salt and pepper.
• 5 when the oil is hot, add the scallops to the skillet along with the remaining 1 tablespoon of butter; tilt the pan to coat the undersides of the scallops with butter.
• 6 cook, without stirring, until the scallops are deep brown on the bottom, about 3 minutes. turn the scallops and cook until browned on the second side and just cooked through, about 3 minutes longer.
• 7 in a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing. transfer the salad to 2 large plates.
• 8 add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops.
• 9 shave thin slices of parmesan cheese on top and season with pepper. drizzle with truffle oil and serve at once.