Sauteed Scallops with Wild Mushrooms and Frisee

Name: Sauteed Scallops with Wild Mushrooms and Frisee
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps balsamic vinegar; 4 servings Extra virgin olive oil for garnish; 3 heads frisee, washed and spun dry; 227 grams mixed mushrooms, oyster, chanterelle, crimini, sliced 1/4-inch thick; 12 larges sea scallops; 4 shallots, thinly sliced; 4 Tbsps virgin olive oil

Sauteed Scallops with Wild Mushrooms and Frisee

If $4.0 per serving falls in your budget, Sauteed Scallops with Wild Mushrooms and Frisee might be an outstanding gluten free, primal, and whole 30 recipe to try. This recipe serves 4. One serving contains 338 calories, 5g of protein, and 29g of fat. Head to the store and pick up virgin olive oil, shallots, sea scallops, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Season scallops with pepper only and set aside.

Ingredients you will need

Scallops

Pepper

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

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Shallot

Add mushrooms and toss 3 to 4 minutes until softened.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Salt And Pepper

Scallops

Vinegar

Curly Endive

Drizzle with great oil and serve.

Ingredients you will need

Cooking Oil

Equipment

Frying Pan

Ingredients

Servings:

4Tbsps

balsamic vinegar 4servings

Extra virgin olive oil for garnish 3heads

frisee, washed and spun dry 227grams

mixed mushrooms, oyster, chanterelle, crimini, sliced 1/4-inch thick 12larges

sea scallops 4

shallots, thinly sliced 4Tbsps

virgin olive oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.