Warm Salad of Scallops, Mushrooms and Catalan Vinaigrette

The Washington Post, April 8, 2009

• • Cuisine: Spanish
• • Course: Main Course
• • Features: Fast, Healthy

Summary:

This mouthwatering recipe comes from Joyce Goldstein's "Mediterranean Fresh" (W.W. Norton, 2008), which received a James Beard nomination this year (winners are announced in early May). The San Francisco cookbook author and restaurant consultant has thought these flavors through, and they all work in concert: the complexity of crisp mushrooms, toasted almonds, peppery greens and sweet scallops in a salty-sweet dressing.

You'll have some leftover vinaigrette, which would be good on grilled chicken or fish, cooked asparagus or artichokes. Refrigerate and use within 3 days.

Serve with warmed crusty bread.

4 servings

Ingredients:

• • 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

Directions:

Toast the almonds in a dry skillet over medium heat; it should take about 4 minutes for the nuts to pick up a light brown color. Let cool, then coarsely chop and place in a 2-cup container with a tight-fitting lid.

Meanwhile, zest the orange(s) to yield 2 tablespoons, then squeeze them to yield 1/4 cup of juice; add both ingredients to the container.

Drain and coarsely chop the capers and anchovies, then add to the container; mix well.

Add the oil and sherry vinegar. Seal the container and shake well to form an emulsified vinaigrette; taste and season with salt and pepper.

Cut the mushrooms into thin slices and place in a medium bowl. Add 1/4 cup of the vinaigrette and toss to coat evenly.

Wash and dry the arugula; place in a large salad bowl. Add the mushrooms and toss lightly to combine. Season lightly with salt.

Heat 1/2 cup of the vinaigrette in a large saute pan over medium heat. Use paper towels to pat the scallops dry, then season them lightly with salt. Add to the pan; cook, stirring occasionally, for about 3 minutes, until the scallops become opaque but are still quite soft and tender.

When ready to serve, divide the salad-mushroom mixture among individual plates. Top each portion with the scallops and warm vinaigrette.

Recipe Source:

Adapted from Goldstein's "Mediterranean Fresh."

387 calories, 29g fat, 4g saturated fat, 39mg cholesterol, 356mg sodium, 10g carbohydrates, 3g dietary fiber, 3g sugar, 26g protein.