4 16/20shrimp per personor 10/20 scallops, chicken can also be substituted
Kosher salt and fresh ground black pepperto taste
Fresh greensfrom the garden and wild spaces in between, washed, and dried well-I used purslane, arugula, and variegated nasturtium leaves
Fresh green onionsto taste, optional
Cooking oilfor searing the shrimp
Extra virgin olive oilfor finishing
Fresh lemon wedgesoptional
Warm the marinated mushrooms and get them hot, but make sure they don't evaporate too much juice, which will function as the salad dressing.
Meanwhile, Heat some oil in a pan, such as cast iron, large enough to accommodate the number of shrimp or scallops you'll be searing.
It is absolutely crucial the crustaceans not touch while searing, unless you like your shrimp stewed. While the oil is heating, arrange the shrimp on a platter and season with salt and pepper, then, when the oil is lightly smoking, sear the shrimp deeply on one side, then flip and turn off the heat while you assemble the salad.
Mound the salad on room temperature plates, spoon some of the still hot mushrooms and their juice over the top, and finish by placing a few shrimp on each plate. Drizzle each plate with a little olive oil, then serve at once with the lemon wedges, and a little crusty sourdough to soak up the juices.
I make things like this with a big mix of greens during the summer. Feel free to use a mix of whatever you can find in the garden: edible flowers, tender nasturtiums, purslane tips, tips of mustard plants, etc.