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Credit: Photography by Christopher Testani

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut between the membranes of 2 of the clementines, letting the segments fall into a bowl. Juice the remaining clementine. In a bowl, toss the frisee with EVOO.

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  • In a skillet, heat 2 tsp. EVOO over medium-high. Add the mushrooms; cook, stirring, until browned, 5 minutes. Transfer to a plate. Add 1 tsp. EVOO to the skillet. Add the scallops; cook, turning once, until browned and firm to the touch, 5 minutes. Transfer to 4 plates; tent with foil.

  • Lower the heat to medium; add 1/3 cup water, the worcestershire and clementine juice. Bring to a boil, scraping the pan. Add the mushrooms; cook for 1 minute. Spoon the sauce over the scallops.

  • Divide the clementines and frisee among the plates with the scallops. Drizzle with the balsamic glaze.

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