1 1/2 tablespoons olive oil
1 pound (U10) fresh scallops, foot removed
Kosher salt and freshly ground black pepper
4 ounces 1/4-inch-thick sliced Pancetta, diced
1/4 cup minced shallot
1 clove garlic, minced
1/3 cup dry white wine, such as Pinot Grigio
1 1/2 tablespoons chopped fresh parsley
1 cup olive oil
6 tablespoons Champagne vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
4 teaspoons whole-grain mustard
2 1/2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
3 heads frisee
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