Seared Scallops with Shiitakes

By Katecooks

Ingredients

• 3 clementines, 2 peeled
• 2 small heads frisee, for serving
• 1 tbs EVOO, plus more for the frisee
• 6 oz shiitake mushrooms, stemmed and chopped
• 8 large sea scallops
• 2 tsp worcestershire sauce
• Store bought balsamic glaze

Preparation

Step 1

1. Cut between the membranes of 2 of the clementines, letting the segments fall into a bowl. Juice the remaining clementine. In a bowl, toss the frisee with EVOO.

2. In a skillet, heat 2 tsp EVOO over med-high heat. Add the mushrooms; cook stirring, until browned 5 minutes. Transfer to plate. Add 1 tsp EVOO to skillet. Add the scallops; cook, turning once until browned and firm to the touch, 5 minutes. Transfer to 4 plates and tent with foil.

3. Lower the heat to medium;add 1/3 cup water, the worcestershire sauce and clementine juice. Bring to a boil, scraping the pan. Add the mushrooms; cook for 1 minute. Spoon the sauce over the scallops.

4. Divide the clementine segments and frisee among the plates with the scallops. Drizzle with balsamic glaze.