Warm Salad Of Scallops, Mushrooms And Catalan Vinaigrette

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Washington Post


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3/4 cup sliced almonds

1 or 2 juice oranges

2 tablespoons capers

1 tablespoon anchovies

1 cup fruity extra-virgin olive oil

1/4 sherry vinegar

Sea salt

Freshly ground black pepper

8 ounces white or cremini mushrooms

5 to 7 ounces arugula (preferably small leaves)

1 pound small bay scallops

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