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