Recipe courtesy of Mario Batali
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

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

Directions

Season the scallops with pepper only and set aside.

In a 10 to 12-inch non-stick 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.

In a 12 to 14-inch saute pan, heat remaining oil until smoking over high heat. Add the shallots and saute until softened, about 3 to 4 minutes. Add the mushrooms and toss 3 to 4 minutes until softened. Add vinegar and then the 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 the high-quality oil and serve.

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