Scallops are about the most rewarding thing to make at home. As long as you have access to quality Scallops, very little is needed to make an extremely delicious meal in very little time. For this small plate I made a Mushroom-Balsamic Vinaigrette by sauteing some sliced Shiitakes with a little shallot, salt and pepper. Once the mushrooms were soft and slightly browned, I reserved a few slices and added a tablespoon of balsamic. I allowed the vinegar to cook for about five minutes or so to sweeten up. I then added a couple of tablespoons of olive oil & pureed into a smooth vinaigrette. The Scallops are seared on one side over high heat for about three minutes and finished on the other side for about a minute. To bring the plate together, spread the vinaigrette across the plate, place the reserved shiitake slices and scallops on top of the balsamic and finish with some diced tomatoes and bitter greens - I used frisee.
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