Ingredients
2 anchovies
1 tsp. finely grated lemon zest
1 1/2 tbsp. fresh lemon juice
5 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
1 medium zucchini
1/2 lb. oyster mushrooms
16 large sea scallops
1 large shallot
1/4 c. dry white wine
1 tbsp. unsalted butter
1 head Boston lettuce
2 tbsp. minced chives
2 tsp. chopped tarragon
Finely grated bottarga (optional)
Preparation
Step 1In a small bowl, combine the anchovies with the lemon zest, lemon juice, and 2 tablespoons of the olive oil. Season with salt and pepper.Step 2In a large skillet, heat 1 tablespoon of the olive oil. Add the zucchini, season with salt, and cook over high heat until browned in spots; transfer to a large plate. Add 1 tablespoon of the olive oil and the mushrooms to the skillet; season with salt and pepper, cover, and cook over moderate heat until starting to brown. Uncover and cook until tender and browned; transfer to the plate.Step 3Season the scallops with salt and pepper. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom. Turn the scallops and cook for 1 minute longer; transfer to a small plate. Add the shallot to the pan and cook until softened. Add the wine and simmer, then stir in the zucchini and mushrooms and reheat. Swirl in the anchovy dressing, any scallop juices, and the butter.Step 4Arrange the lettuce on plates and top with the scallops and vegetables. Garnish with the chives, tarragon, and bottarga and serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
