Sauteed Scallops with Wild Mushrooms and Frisee
| Yield: | 1 Servings |
| Categories: |
| 12 | lg | Sea scallops |
| 4 | tb | Virgin olive oil |
| 4 | Shallots, thinly sliced | |
| 1/2 | lb | Mixed mushrooms, sliced, 1/4" thick |
| 4 | tb | Balsamic vinegar |
| 3 | Heads frisee, washed and spun dry |
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