Sauteed Scallops with Wild Mushrooms and Frisee

• 12 large sea scallops
• 4 tablespoons virgin olive oil
• 4 shallots, thinly sliced
• 1/2 pound mixed mushrooms, oyster, chanterelle, crimini, sliced 1/4-inch thick
• 4 tablespoons balsamic vinegar
• 3 heads frisee, washed and spun dry
• Extra virgin olive oil for garnish

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

scallops, virgin olive oil, shallots, mushrooms, balsamic vinegar, extra virgin olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/sauteed-scallops-with-wild-mushrooms-and-frisee-recipe.html (may not work)