Warm Scallop and Wild Mushroom Salad

1 bunch arugula, stems discarded and leaves washed well and spun dry
1 pound large sea scallops (preferably with roe)
1/2 cup extra-virgin olive oil
3 oz fresh porcini or shiitake mushrooms, stems discarded and caps sliced
(about 1 cup)
1/2 cup frozen fish stock*
1/4 cup dry white wine
2 Tbsp brandy
1 tsp white Worcestershire sauce
1 vine-ripened plum tomato, peeled, seeded and diced

* available at some specialty foods shops

Arrange arugula on platter.

Slice each scallop horizontally into 4 rounds and season with salt and pepper. In a 10- to 12-inch skillet heat 1/4 cup oil over high heat until hot but not smoking and stir-fry scallops 2 minutes. Transfer scallops with slotted spoon to bed of arugula.

Add to skillet mushrooms and salt and pepper to taste and cook, stirring occasionally, until liquid is evaporated and mushrooms are tender, about 5 minutes. Spoon mushrooms with a slotted spoon over scallops and arugula.

Add to skillet stock, wine, brandy, and Worcestershire sauce and boil sauce, scraping up brown bits, until reduced by half, about 2 to 3 minutes. Gradually whisk in remaining 1/4 cup oil, whisking until incorporated. Pour sauce over salad and sprinkle with tomato. Serves 4 as a first course.

Pair with Ferrari-Carano Siena.