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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fennel,Mushroom and Arugual Salad with Seared Scallops Recipe

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This recipe for Fennel,Mushroom and Arugual Salad with Seared Scallops is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c olive oil
2 T fresh lemon juice
1 T balsamic vinegar
Salt and pepper
1/2 lb small chanterelles or quartered Shitake caps
2 T butter
1/2 lb sea scallops
4 c arugula
1 fennel bulb halve and cored and very thin slice
Sun dried tomatoes
Small chunk of Parm
Directions:
Directions:
In small bowl, combine 2 T oil with lemon juice,vinegar,1/4 t each salt and pepper.
Lg skillet heat 1 T olive oil. Add mushrooms and 1 T butter and season with salt and pepper. Spread mushrooms in even layer and cook over mod high heat without stir until deeply browned on the bottom, about 4 min. Stir and con coooking until tender, about 3 min longer. Transfer to a plate.
Return skillet to high heat and add the remaining 1 T oil.
Season scallops with salt and pepper. When the oil is hot, add the scallops to the skillet along with the remaining 1 T butter. Tilt pan to coat the undersides of the scallops with butter. Cook, without stirring, until the scallops are deep brown on the bottom about 3 min. Turn and cook until browned on the second side and just cooked through, about 3 min longer.
In the med bowl, toss the arugula and fennel with 3 T of the dressing. Transfer to 2 lg plates. Add tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along the scallops. Shave thin slices of the cheese and season with pepper.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
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