|
12
large sea scallops
Freshly ground black pepper
1/4 cup extra-virgin olive oil
4 shallots, thinly sliced
1/2 pound mixed mushrooms (including oyster,
chanterelle, and cremini), sliced into 1/4-inch
slices
1/4 cup balsamic vinegar
3 heads frisee, washed and spun dry
Salt
Best-quality extra-virgin olive oil, for drizzling
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 sauté pan, heat remaining oil
until smoking over high heat. Add the shallots and
sauté 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.
Return to Main Menu |
