Scallops with Mushrooms

1. 1

   Season the scallops with pepper only and set aside.

2. 2

   In a 10 to 12-inch non-stick pan, heat 2 tablespoons of the olive oil until smoking.

3. 3

   Place the scallops in and do not move them.

4. 4

   Allow them to cook until crisp and golden brown, unmoved for 5 to 6 minutes.

5. 5

   In a 12 to 14-inch saute pan, heat remaining oil until smoking over high heat.

6. 6

   Add the shallots and saute until softened, about 3 to 4 minutes.

7. 7

   Add the mushrooms and toss 3 to 4 minutes until softened.

8. 8

   Add vinegar and then the frisee.

9. 9

   Toss quickly, season with salt and pepper and divide among 4 plates.

10. 10

    Without turning the scallops, remove and arrange 3 on each salad.

11. 11

    Drizzle with the high-quality oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.