Sauteed Scallops With Chanterelles And Frisee
- 12 large sea scallops
- 4 tablespoons virgin olive oil
- 4 shallots thinly sliced
- 1/2 pound chanterelle mushrooms
- 4 tablespoons balsamic vinegar
- 3 heads frisee washed, spun dry
- Extra-virgin olive oil for garnish
Season the scallops with pepper and set aside.
Use a 10- or 12-inch non-stick pan to heat 2 tablespoons of olive oil until smoking. Place the scallops in the pan and don't move them. Let them cook until crisp and golden brown, without moving, for five to six minutes.
Use a 12- to 14-inch saute pan to heat the remaining oil until smoking over high heat. Add the shallots and saute them until soft. This should take three to four minutes. Add the mushrooms and toss for three to four minutes until nicely softened. Add the vinegar and then the frisee. Toss quickly, season with salt and pepper, then divide among four plates. Without turning the scallops, remove and arrange three on each salad. Drizzle with a fine quality extra virgin olive oil and serve.
This recipe yields 4 servings.