Scallops and Shrimp With Mushrooms

Recipe by Alan Leonetti
READY IN: 40mins


  • 16
  • 24
    large shrimp (peeled and deveined)
  • 34
    lb mixed mushrooms (incl. Oyster, chanterelle, cremini)
  • 14
    cup extra virgin olive oil, more for drizzling
  • 4
    shallots (thinly sliced)
  • 14
    cup balsamic vinegar
  • 3
    heads frisee (washed, may substitute curly endive)
  • salt & freshly ground black pepper


  • Season the scallops and shrimp with freshly ground pepper and set aside.
  • In a 12 inch non-stick skillet, heat 2 tablespoons of olive oil until smoking.
  • Place the scallops in and DO NOT move them.
  • Allow them to cook until crisp and golden brown, unmoved on same side for 5 to 6 minutes.
  • In a 14 inch saute pan, heat remaining olive oil over high heat until smoking.
  • Add shallots and saute until softened, about 3 to 4 minutes.
  • Slice the mushrooms into 1/4 inch slices and add them to the saute pan.
  • Toss 3 to 4 minutes until softened.
  • Add the shrimp.
  • Add the vinegar and turn shrimp until they are pink.
  • Then add the frisee or endive.
  • Toss quickly, season with salt and pepper to taste, and divide among 2 dinner plates.
  • Without turning the scallops, remove scallops and arrange 8 on each plate.
  • Drizzle with olive oil and serve.