Fennel mushroom and arugula salad with seared scallops is a delicious and healthy dish that is perfect for a light lunch or dinner. The fennel and arugula add a crisp and refreshing flavor, the mushrooms add an earthy flavor, and the seared scallops add a tender and juicy texture. This salad is also very easy to make, so it's perfect for busy weeknights.
Check out the recipes below so you can choose the best recipe for yourself!
SHAVED FENNEL AND ARUGULA SALAD
Looking for a wonderful side dish? Then check out this tasty salad featuring fennel and arugula.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Cut stalks from fennel bulb; reserve about 2 tablespoons greens (discard stems or save for making broth). On cutting board, place bulb, top side up. With sharp knife or mandoline, cut bulb in half, then cut into thin slices.
- In large bowl, mix orange peel and juice, oil, vinegar and salt with whisk. Add sliced fennel; toss to coat. Let stand at least 20 minutes.
- Just before serving, add arugula, cheese and reserved fennel greens; toss lightly.
Nutrition Facts : Calories 90, Carbohydrate 4 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg
FENNEL, MUSHROOM AND RADISH SALAD
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
- Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
- With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 601 milligrams, Sugar 8 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
FENNEL, MUSHROOM, AND ARUGULA SALAD
Provided by Food Network
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
FENNEL, MUSHROOM, AND ARUGULA SALAD
Provided by Food Network
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
FENNEL AND MUSHROOM SALAD
Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
- Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
- Wash, trim and dry mushrooms. Slice thinly and add to dressing.
- Season with freshly ground black pepper; arrange on two salad plates.
- Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 5 grams
SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
Provided by The Herbalist & The Carnivore
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g
SEARED SCALLOPS WITH FENNEL
Make and share this Seared Scallops With Fennel recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper.
- Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate.
- Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes.
- Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more.
- Return scallops, browned side up, and cook through, 2 to 3 minutes.
- Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil.
- Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
Nutrition Facts : Calories 615.7, Fat 15.4, SaturatedFat 2.5, Cholesterol 14.4, Sodium 1134.2, Carbohydrate 91.1, Fiber 6.5, Sugar 8.6, Protein 24.4
FENNEL, MUSHROOM AND ARUGULA SALAD WITH SEARED SCALLOPS
Make and share this Fennel, Mushroom and Arugula Salad With Seared Scallops recipe from Food.com.
Provided by dicentra
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine 2 tablespoons of the olive oil with the lemon juice, vinegar and 1/4 teaspoon each of salt and pepper.
- In a large skillet, heat 1 tablespoon of the olive oil. Add the chanterelles and 1 tablespoon of the butter and season with salt and pepper.
- Spread the mushrooms in an even layer and cook over moderately high heat, without stirring, until deeply browned on the bottom, about 4 minutes. Stir the mushrooms and continue cooking until tender, about 3 minutes longer. Transfer to a plate.
- Return the skillet to high heat and add the remaining 1 tablespoon of oil. Season the scallops with salt and pepper.
- When the oil is hot, add the scallops to the skillet along with the remaining 1 tablespoon of butter; tilt the pan to coat the undersides of the scallops with butter.
- Cook, without stirring, until the scallops are deep brown on the bottom, about 3 minutes. Turn the scallops and cook until browned on the second side and just cooked through, about 3 minutes longer.
- In a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing. Transfer the salad to 2 large plates.
- Add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops.
- Shave thin slices of Parmesan cheese on top and season with pepper. Drizzle with truffle oil and serve at once.
Nutrition Facts : Calories 248.6, Fat 20, SaturatedFat 5.6, Cholesterol 34, Sodium 129.4, Carbohydrate 7.7, Fiber 2.4, Sugar 1.1, Protein 11
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling later on.
- Use Fresh Ingredients: The fresher your ingredients, the better your salad will taste. If possible, try to use organic produce and seafood.
- Sear the Scallops Properly: To get perfectly seared scallops, make sure your pan is hot before adding them. Sear them for 2-3 minutes per side, or until they are golden brown and cooked through.
- Don't Overdress the Salad: A little bit of dressing goes a long way. Add just enough dressing to coat the salad, without making it soggy.
- Serve Immediately: This salad is best served immediately after it is made. The arugula will wilt if it sits for too long.
Conclusion:
This fennel, mushroom, and arugula salad with seared scallops is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of flavors and textures, this salad is sure to be a hit with everyone who tries it.
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