Sauteed Scallops with Wild Mushrooms and Frisee

Ingredients

• 1/2 pound mixed mushrooms, oyster, chanterelle, crimini, sliced 1/4-inch thick
• 12 large sea scallops
• 3 heads frisee, washed and spun dry
• 4 shallots, thinly sliced
• 4 tablespoons balsamic vinegar
• 4 tablespoons virgin olive oil
• Extra virgin olive oil for garnish

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• Prep Time
• 0 hours 15 minutes
• Cook Time
• 0 hours 10 minutes
• Yield
• 4 servings