Categories: Seafood

Ingredients

• 3 clementines, 2 peeled
• 2 small heads frisee for serving
• 1 tbsp. EVOO, plus more for the frisee
• 6 oz. shitake msuhrooms, stemmed and chopped
• 8 large sea scallops
• 2 tsp. Worcestershire sauce
• store bought balsamic glaze

Directions

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

2. 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 qthe scallops; cook, turning once until browned and firm to the touch, 5 minutes. Transfer to 4 plates, tent with foil.

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

4. Divide the clemenintes and frisee among the plates with the scallops. Drizzle with the balsamic glaze.

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