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Categories:
scallops freshly ground black pepper extra-virgin olive oil shallots mushrooms balsamic vinegar salt olive oil
Viewed: 19 - Published at: 3 years agoIngredients
- 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
Method
- 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.
