« back to recipes

Warm Scallop and Wild Mushroom Salad

Soups and Salads

Serves 4 as a first course

Warm scallops, arugula and wild mushrooms topped with a homemade sauce and fresh tomatoes provide an elegant and simple first course. Pair with Ferrari-Carano SIENA for a delicious beginning.

Prep the Greens

01

Wash the arugula leaves well and spin dry. Discard the stems. Arrange the arugula on a platter.

Scallops

01

Slice each scallop horizontally into 4 rounds and season with salt and pepper. In a 10- to 12-inch skillet heat 1/4 cup oil over high heat until hot but not smoking and stir-fry scallops 2 minutes. Transfer scallops with slotted spoon to bed of arugula.

Mushrooms

01

Add to skillet mushrooms and salt and pepper to taste and cook, stirring occasionally, until liquid is evaporated and mushrooms are tender, about 5 minutes. Spoon mushrooms with a slotted spoon over scallops and arugula.

Dressing

01

Add to skillet stock, wine, brandy, and Worcestershire sauce. Boil sauce, scraping up brown bits, until reduced by half, about 2 to 3 minutes. Gradually whisk in remaining 1/4 cup oil, whisking until incorporated. Pour sauce over salad and sprinkle with tomato.

Ingredients

Prep the Greens

  • 1 bunch arugula

Scallops

  • 1 lb large sea scallops (preferably with roe)
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

Mushrooms

  • 3 oz fresh porcini or shiitake mushrooms, stems discarded and caps sliced
  • Salt and pepper to taste

Dressing

  • 1/2 cup frozen fish stock (available at some specialty foods shops)
  • 1/4 cup dry white wine
  • 2 Tbsp brandy
  • 1 tsp white Worcestershire sauce
  • 1 vine-ripened plum tomato, peeled, seeded and diced