Instructions: 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 saute pan, heat remaining oil until smoking over high heat. Add shallots and saute 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.

This recipe yields 4 servings.

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