Recipe - Sauteed Scallops With Wild Mushrooms And Frisee

12 lg Sea scallops
4 tablespoon Virgin olive oil
4 Shallots, thinly cut or sliced up
One half pound Mixed mushrooms, cut or sliced up ,
1/4" thick
4 tablespoon Balsamic vinegar
3 Heads frisee, washed and
spun dry

Season scallops with pepper only and set aside.

In a 10 to 12inch nonstick pan, heat 2 tablespoons olive oil until
smoking. 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 14inch
normal saute pan, heat remaining oil until smoking over high heat. Add
shallots and saute until softened, about 3 to 4 minutes. Add mushrooms and
toss 3 to 4 minutes until softened. 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. Drizzle with
great oil and serve.

Yield: 4 servings

Recipe by: Molto Mario MB1D19 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997