Warm Scallop Salad with Mushrooms and Zucchini

Name: Warm Scallop Salad with Mushrooms and Zucchini
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 anchovies, minced; 1 small head Boston lettuce, torn into pieces; 2 Tbsps minced chives; 59 milliliters dry white wine; 2 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 5 Tbsps extra-virgin olive oil; 227 grams oyster mushrooms; 4 servings Salt and freshly ground pepper; 16 larges sea scallops; 1 large shallot, thinly sliced; 2 teaspoons chopped tarragon; 1 Tbsp unsalted butter; 1 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

If you have approximately 35 minutes to spend in the kitchen, Warm Scallop Salad with Mushrooms and Zucchini might be a super gluten free, primal, and pescatarian recipe to try. This recipe serves 4. One portion of this dish contains about 4g of protein, 21g of fat, and a total of 236 calories. It works well as a side dish. Head to the store and pick up lemon juice, lemon zest, sea scallops, and a few other things to make it today.

Instructions

In a small bowl, combine the anchovies with the lemon zest, lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper.

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Salt And Pepper

Lemon Juice

Lemon Zest

Anchovies

Olive Oil

Equipment you will use

Bowl

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

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Olive Oil

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Frying Pan

Add the zucchini, season with salt and cook over high heat until browned in spots; transfer to a large plate.

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Zucchini

Salt

Add 1 tablespoon of the olive oil and the mushrooms to the skillet; season with salt and pepper, cover and cook over moderate heat until starting to brown. Uncover and cook until tender and browned; transfer to the plate.

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Salt And Pepper

Mushrooms

Olive Oil

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Frying Pan

Season the scallops with salt and pepper.

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Salt And Pepper

Scallops

Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering.

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Olive Oil

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Frying Pan

Add the scallops and cook over moderately high heat until browned on the bottom. Turn the scallops and cook for 1 minute longer; transfer to a small plate.

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Scallops

Add the shallot to the pan and cook until softened.

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Shallot

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Frying Pan

Add the wine and simmer, then stir in the zucchini and mushrooms and reheat. Swirl in the anchovy dressing, any scallop juices and the butter.

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Mushrooms

Zucchini

Anchovies

Scallops

Butter

Wine

Arrange the lettuce on plates and top with the scallops and vegetables.

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Vegetable

Scallops

Lettuce

Garnish with the chives, tarragon and bottarga and serve.

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Tarragon

Chives

Equipment

Bowl

Frying Pan

Ingredients

Servings:

anchovies, minced 1small head

Boston lettuce, torn into pieces 2Tbsps

minced chives 59milliliters

dry white wine 2Tbsps

fresh lemon juice 1teaspoon

finely grated lemon zest 5Tbsps

extra-virgin olive oil 227grams

oyster mushrooms 4servings

Salt and freshly ground pepper 16larges

sea scallops 1large

shallot, thinly sliced 2teaspoons

chopped tarragon 1Tbsp

unsalted butter 1medium

zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.