| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 12 | lg | Sea scallops |
| 4 | tb | Virgin olive oil |
| 4 | Shallots, thinly sliced | |
| 1/2 | lb | Mixed mushrooms, sliced, 1/4" thick |
| 4 | tb | Balsamic vinegar |
| 3 | Heads frisee, washed and spun dry |
INSTRUCTIONS
Season scallops with pepper only and set aside. 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 normal 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. Yield: 4 servings Recipe by: Molto Mario MB1D19 Posted to MC-Recipe Digest V1 #611 by Sue <suechef@sover.net> on May 13, 1997
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