Sauteed Scallops with Wild Mushrooms and Frisee (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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. 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 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.
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