Fennel, Mushroom and Arugula Salad With Seared Scallops

Ingredients

• 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 mushrooms
• 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)

Directions

1. 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. 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. 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. 4

   Return the skillet to high heat and add the remaining 1 tablespoon of oil. Season the scallops with salt and pepper.

5. 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. 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. 7

   In a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing. Transfer the salad to 2 large plates.

8. 8

   Add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops.

9. 9

   Shave thin slices of Parmesan cheese on top and season with pepper. Drizzle with truffle oil and serve at once.