Insalata di Capesante

By LeeBoruchow

Scallop and Mushroom Salad

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

Season the scallops with pepper only and set aside.
In a large, scorching hot 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.

Move scallops to one end of pan, still on the same side, add a bit more oil in the open space. Add the shallots and mushrooms and saute until softened, about 3 to 4 minutes. Add vinegar and then the frisee. Toss quickly, season with salt and pepper and divide among 4 plates. Drizzle with the high-quality oil and serve.