Fennel, Mushroom And Arugula Salad With Seared Scallops

3 faves
More from this source
Food & Wine


Add a comment


1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

Kosher salt and freshly ground pepper

1/2 pound small chanterelles

2 tablespoons unsalted butter

1/2 pound sea scallops

4 cups arugula, torn into pieces

1 fennel bulb—halved, cored and very thinly sliced

1/2 cup cherry tomatoes

Small chunk of Parmesan cheese

Truffle oil (optional)

You might also like

Fettucine with Scallops, Red Pepper and Lime
Cat Cora
Caramelized Scallops With White Wine
Cristina Ferrare
Brown Butter Scallops With Crispy Breadcrumbs
Framed Cooks
Rosemary-Skewered Scallops Recipe
Food Republic
Sea Scallops With Asparagus Sauce
Simply Recipes
Grilled Scallops Recipe
Food Republic
Lime-Seared Scallops In Lemongrass Broth Recipe
Food Republic
Scallops With Apricot Sauce
Steamy Kitchen
Scallops On Creamy Leeks
Sprouted Kitchen
Salmon And Scallop Skewers With Romesco
Cat Cora