Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground pepper
- 1/2 pound small chanterelles
- 2 tablespoons unsalted butter
- 1/2 pound sea scallops
- 4 cups arugula, torn into pieces
- 1 fennel bulb—halved, cored and very thinly sliced
- 1/2 cup cherry tomatoes
- Small chunk of Parmesan cheese
- Truffle oil (optional)
Description
Food & Wine
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