SEARED SCALLOPS WITH MUSHROOMS, PARMESAN & FRISEE
CHEF TIM CREEHAN
Beach Walk Crystal Beach

Serves 4

12 each U 10 Sea Scallops
Kosher Salt, to taste
White Pepper, to taste
12 Domestic or Porcini Mushrooms (fresh only), sliced
1 Head Frisee Lettuce, cleaned and chopped
3/4 Stick Unsalted Butter, melted
2 ounces Reggiano Parmesan, sliced medium thin, not paper thin

Season the scallops to taste.

Heat a large sauté pan and add HALF the melted butter, sear the scallops on both sides, set aside, keep warm.

Add the remaining butter and mushrooms, sauté for several minutes, add the frisee and wilt.

Place the scallops on serving plates, garnish with the sautéd mushrooms and frisee.

Top each scallop with a slice of cheese and serve immediately.