Ingredients

• 1/4 pound fresh porcini mushrooms
• 1 large tomato, peeled, seeded, and diced (fresh or canned)
• 6 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 tablespoon aged balsamic vinegar
• 1/4 pound small, slender green beans, trimmed
• 12 sea scallops, foot muscle removed
• 1/4 pound arugula, tough stems removed
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Trim the stem ends on the mushrooms and then wipe the mushrooms clean with damp paper towels.
2. To roast the mushrooms and tomato, preheat the oven to 400°F. Combine the mushrooms and tomato in a baking dish. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and mix well. Roast until the mushrooms are tender, about 10 minutes. Remove from the oven, sprinkle with the vinegar, stir well, and keep warm.
3. Alternatively, to cook the mushrooms and tomato on the stove top, heat 2 tablespoons of the olive oil in a sauté pan over medium heat. Add the mushrooms and sauté for about 5 minutes. Add the tomato and cook until the mushrooms and tomato are tender, 2 to 3 minutes longer. Season with salt and pepper and remove from the heat. Sprinkle with the vinegar, stir well, and keep warm.
4. Meanwhile, bring a saucepan filled with water to a boil over high heat. Salt the water lightly, add the green beans, and boil until tender crisp, 2 to 3 minutes. Drain and refresh in a bowl filled with ice water. When cold, drain again, pat dry, and set aside.
5. In a large, nonstick sauté pan, heat 3 tablespoons of the olive oil over medium-high heat. Add the scallops and sauté, turning once, until they take on some color and are just opaque at the center, 4 to 6 minutes total. Remove from the heat.
6. In a bowl, combine the green beans, arugula, the remaining 1 tablespoon olive oil, and a little salt and toss to coat evenly. Distribute the beans and arugula among 4 salad plates. Top with the mushrooms and then the scallops. Sprinkle with the parsley and serve warm.

Notes