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1
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.
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2
In a large skillet, heat 1 tablespoon of the olive oil.
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3
Add the chanterelles and 1 tablespoon of the butter and season with salt and pepper.
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4
Spread the mushrooms in an even layer and cook over moderately high heat, without stirring, until deeply browned on the bottom, about 4 minutes.
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5
Stir the mushrooms and continue cooking until tender, about 3 minutes longer.
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6
Transfer to a plate.
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7
Return the skillet to high heat and add the remaining 1 tablespoon of oil.
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8
Season the scallops with salt and pepper.
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9
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.
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10
Cook, without stirring, until the scallops are deep brown on the bottom, about 3 minutes.
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11
Turn the scallops and cook until browned on the second side and just cooked through, about 3 minutes longer.
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12
In a medium bowl, toss the arugula and fennel with 3 tablespoons of the dressing.
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13
Transfer the salad to 2 large plates.
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14
Add the tomatoes and mushrooms to the bowl and toss with the remaining dressing; arrange over the salads along with the scallops.
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15
Shave thin slices of Parmesan cheese on top and season with pepper.
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16
Drizzle with truffle oil and serve at once.
