Scallops With Mushrooms               

 tags (edit): @Vogel @Try Soon! Appetizers  

 

Ingredients

12 Large Sea Scallops
to taste Freshly-Ground Black Pepper
1/4 cup Extra Virgin Olive Oil
4 ea Shallots Thinly Sliced
1/2 pound Mushrooms - Oyster Chanterelle & Cremin Cut Into 1/4" S
1/4 cup Balsamic Vinegar
3 heads Frisee Washed & Spun Dry
to taste Salt
to taste Extra Virgin Olive Oil Best Quality For Drizzling
 

Instructions
 Season the scallops with pepper only and set aside.

In a 10 to 12-inch non-stick pan, heat 2 tablespoons of the olive oil until smoking. Place the 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 saute pan, heat remaining oil until smoking over high heat. Add the shallots and saute until softened, about 3 to 4 minutes. Add the mushrooms and toss 3 to 4 minutes until softened.

Add vinegar and then the 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 the high-quality oil and serve.




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Yields: 4 Servings
     Recipe courtesy of Mario Batali. From www.foodtv.c

 notes: 

Cuisine:   Italian

Main Ingredient: