Sauteed scallops with wild mushrooms and frisee

1 Servings

Ingredients

Quantity Ingredient
12 larges Sea scallops
4 tablespoons Virgin olive oil
4 Shallots, thinly sliced
½ pounds Mixed mushrooms, sliced, 1/4\" thick
4 tablespoons Balsamic vinegar
3 Heads frisee, washed and spun dry

Directions

Season scallops with pepper only and set aside.

In a 10 to 12-inch non-stick pan, heat 2 tablespoons olive oil until smoking. Place scallops in and do not move them. Allow them to cook until crisp and golden brown, unmoved for 5 to 6 minutes. In a 12 to 14-inch normal saute pan, heat remaining oil until smoking over high heat. Add shallots and saute until softened, about 3 to 4 minutes. Add mushrooms and toss 3 to 4 minutes until softened. Add vinegar and then frisee. Toss quickly, season with salt and pepper and divide among 4 plates. Without turning the scallops, remove and arrange 3 on each salad. Drizzle with great oil and serve.

Yield: 4 servings

Recipe by: Molto Mario MB1D19 Posted to MC-Recipe Digest V1 #611 by Sue <suechef@...> on May 13, 1997

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