Ingredients:
16 large sea scallops
24 large shrimp ( peeled and deveined)
3/4 lb mixed mushrooms ( incl. Oyster, chanterelle, cremini)
1/4 cup extra virgin olive oil, more for drizzling
4 shallots ( thinly sliced)
1/4 cup balsamic vinegar
3 heads frisee ( washed, may substitute curly endive)
salt & freshly ground black pepper
Directions:
Season the scallops and shrimp with freshly ground pepper and set aside.
In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
Place the scallops in and DO NOT move them.
Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
Add shallots and saute until softened, about 3 to 4 minutes.
Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
Toss 3 to 4 minutes until softened.
Add the shrimp.
Add the vinegar and turn shrimp until they are pink.
Then add the frisee or endive.
Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
Without turning the scallops, remove scallops and arrange 8 on each plate.
Drizzle with olive oil and serve.
Servings: 2
Time preparation: 15 min.
Time total: 40 min.