Sauteed Scallops With Mushrooms - cooking recipe

Ingredients

12 large sea scallops
4 tablespoons virgin olive oil
4 shallots, sliced thin
1/2 lb mixed mushrooms, choose your favorites
4 tablespoons balsamic vinegar

Preparation

Season scallops with salt and pepper. Set aside.
In a non-stick pan, heat 2 tablespoons olive oil until smoking.
Place scallops in pan and do not move them.
Cook until crisp and golden brown, 5 or 6 minutes.
In a 12-14 inch saute pan, heat remaining oil until smoking.
Add shallots and saute until soft, about 3-4 minutes.
Add mushrooms and toss 3-4 minutes, until softened.
Add vinegar and toss, adding salt and pepper to taste.
Serve 3 scallops per person.