Sauteed Scallops with Wild Mushrooms and Frisee

Ingredients

• 4 tablespoons balsamic vinegar 
• 4 servings olive oil extra virgin for garnish
• 3 heads frisée dry washed and spun
• 0.5 pound mushrooms mixed sliced
• 12 large sea scallops 
• 4  shallots thinly sliced
• 4 tablespoons virgin olive oil 

Equipment

• frying pan

Directions

1. Season scallops with pepper only and set aside.
2. In a 10 to 12-inch non-stick pan, heat 2 tablespoons olive oil until smoking.
3. 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 saute pan, heat remaining oil until smoking over high heat.
4. Add shallots and saute until softened, about 3 to 4 minutes.
5. Add mushrooms and toss 3 to 4 minutes until softened.
6. 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.
7. Drizzle with great oil and serve.