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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Fish & Shellfish > Sautéed Scallops with Chanterelles and Frisee |
Sautéed Scallops with Chanterelles and Frisee
This dish is remarkably simple to prepare, and it's special enough
to serve for company. Take me seriously when I say to put those sea
scallops in the pan and DON'T MOVE THEM. They'll cook all the way
through without being turned over or tossed or messed with in any
way. Just make sure that the temperature isn't so high that it burns
them.
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Ingredients:
12 large sea scallops
4 tablespoons extra virgin olive
oil
4 shallots, thinly sliced
1/2 pound fresh
Chanterelle mushrooms
4 tablespoons aged balsamic
vinegar
3 heads frisee, washed and spun dry
extra virgin olive
oil for a garnish
Preparation:
Season the scallops with Fresh
Cracked Pepper and set aside
Use a 10 or 12-inch non-stick pan to heat 2 tablespoons of olive oil
until smoking. Place the scallops in the pan and don't move them.
Let them cook until crisp and golden brown, without moving, for five
to six minutes.
Use a 12 to 14-inch sauté pan to heat the remaining
oil until smoking over high heat. Add the shallots and sauté them
until soft. This should take three to four minutes.
Add the
mushrooms and toss for three to four minutes until nicely softened.
Add the vinegar and then the frisee. Toss quickly, season with salt
and pepper, then divide among four plates.
Without turning the
scallops, remove and arrange three on each salad. Drizzle with a
fine quality extra virgin olive oil and serve.
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