Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      large         sea scallops
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      tablespoons   virgin olive oil
   4                    shallots -- thinly sliced
     1/2  pound         mixed wild mushrooms -- sliced 1/4" thick
                        (oyster -- chanterelle,
                        -- crimini)
   4      tablespoons   balsamic vinegar
   3                    frisee heads -- washed, spun dry

Preparation:

Season scallops with pepper only and set aside. In a 10- to 12-inch non-stick pan, heat 2 tablespoons olive oil until smoking. 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 normal sauté pan, heat remaining oil until smoking over high heat. Add shallots and sauté until softened, about 3 to 4 minutes. Add mushrooms and toss 3 to 4 minutes until softened. 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. Drizzle with oil and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D19)