Seared Scallops and Chanterelles with a Warm Truffle Vinaigrette

Preheat the oven to 500°F.

Place the chanterelles in an ovenproof non-stick pan, sprinkle with thyme and garlic and drizzle the olive oil over. Roast uncovered in the oven for ten to fifteen minutes and set aside.

In a non-stick skillet, heat one tablespoon of extra virgin olive oil over medium-high heat. Season the scallops lightly with salt and pepper on each side.

Sear the scallops until golden brown. Flip over and repeat then place in oven. For medium rare, the scallops will take two to three minutes.

In a small saucepot combine soy sauce, lemon juice and pepper.

Bring to simmer; remove pot from heat and whisk in olive oil and truffle oil.

When ready to serve, gently warm the vinaigrette and stir in truffles.

Lightly dress the greens; mix the lemon juice with the scallop drippings in pan and drizzle over the salad greens.

Divide chanterelles on four plates. Place a scallop on top of each. Spoon warm truffle vinaigrette over scallops.