Warm Scallop Salad With Mushrooms And Zucchini

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2 anchovies, minced

1 teaspoon finely grated lemon zest

1 1/2 tablespoons fresh lemon juice

5 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

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

1/2 pound oyster mushrooms

16 large sea scallops

1 large shallot, thinly sliced

1/4 cup dry white wine

1 tablespoon unsalted butter

1 small head of Boston lettuce, torn into pieces

2 tablespoons minced chives

2 teaspoons chopped tarragon

Finely grated bottarga (optional)

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