Chef Paul Bartolotta’s Seared Sea Scallops with Wild Mushrooms “Mare e Monte”

For the vinaigrette: Melt the butter and cook until it is brown and set aside. In a medium sized bowl, whisk both vinegars with the sea salt and white pepper until the salt has dissolved. Add the extra virgin olive oil and the brown butter and set aside.

Wash, dry, and trim the assorted wild mushrooms if necessary. Slice the mushroom to a medium thickness and sauté in butter until golden. Season the sautéed mushrooms with sea salt and freshly ground white pepper and set aside.

Season the sea scallops and sauté in extra virgin olive oil over medium heat until golden brown. Turn and cook the other side. When it is lightly golden, add the remaining butter and baste the scallops with a kitchen spoon. Do not overcook.

While the scallops are searing, arrange the frisee and mache in the center of the plate and place the sautéed mushrooms on top.

When the scallops are seared, remove from the heat and place each scallop on top of the frisée, mache, and mushrooms. Serve immediately.