Sautee Scallops and Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use fresh diver scallops. This is a main course for 2-3 and a first course for 4. Do not move scallops once they are in the pan. Source: Mario Batali. Ingredients:
1 lb sea scallops |
1/2 cup extra virgin olive oil |
4 tbsp shallots , -- 4 whole bulbs, thinly sliced |
1/2 lb mushrooms , chanterelle oyster or cremini |
4 tbsp balsamic vinegar |
6 cups frisee |
Directions:
1. Season the scallops with pepper and set aside.
2. In a non-stick skillet, heat 2 tbsp olive oil until smoking. Add 6 scallops to the pan and cook without moving them until crisp and golden brown, about 5-6 minutes; do not turn. Remove to a place and repeat with the remaining scallops. Set aside.
3. In a saute pan, heat 2 tbsp olive oil until smoking over high heat. Add shallots and saute until softened, 3-4 minutes. Add the mushrooms and toss 3-4 minutes, until softened. Stir in the vinegar and then the frisee. Toss quickly, season with salt and pepper, and divide among 3 plates. Arrange scallops on each salad, browned side up, drizzle with the remaining 1/4 cup olive oil, and serve.
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