| 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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