Fennel, Mushroom and Arugula Salad with Seared Scallops

Name: Fennel, Mushroom and Arugula Salad with Seared Scallops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 946 milliliters arugula, torn into pieces; 1 teaspoon balsamic vinegar; 227 grams chanterelles; 118 milliliters cherry tomatoes; 1 fennel bulbhalved, cored and very thinly sliced; 2 servings Kosher salt and freshly ground pepper; 2 Tbsps fresh lemon juice; 59 milliliters extra-virgin olive oil; 2 servings Small chunk of Parmesan cheese; 227 grams sea scallops; 2 Tbsps unsalted butter

Fennel, Mushroom and Arugula Salad with Seared Scallops is a gluten free and primal recipe with 2 servings. One portion of this dish contains roughly 15g of protein, 47g of fat, and a total of 558 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have butter, kosher salt and pepper, chanterelles, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It works best as a main course, and is done in around 45 minutes.

Instructions

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.

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Salt And Pepper

Lemon Juice

Olive Oil

Vinegar

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Bowl

In a large skillet, heat 1 tablespoon of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chanterelles and 1 tablespoon of the butter and season with salt and pepper.

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Salt And Pepper

Chanterelle Mushrooms

Butter

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.

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Mushrooms

Spread

Transfer to a plate.

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

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Salt And Pepper

Scallops

Butter

Cooking Oil

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Frying Pan

In a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing.

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Arugula

Fennel

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Bowl

Transfer the salad to 2 large plates.

Add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops. Shave thin slices of Parmesan cheese on top and season with pepper.

Ingredients you will need

Parmesan