Sauteed Scallops With Wild Mushrooms And Frisee
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 12 | Sea scallops | |
| 4 | T | Virgin olive oil |
| 4 | Shallots, thinly sliced | |
| 1/2 | lb | Mixed mushrooms, sliced |
| 1/4" thick | ||
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1247
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 216.1mg
Potassium: 6083.5mg
Carbohydrates: 284.4g
Fiber: 2.3g
Sugar: 14.1g
Protein: 46.9g