With this creative dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon, you can change up your typical bread course.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- ½ pound chanterelle mushrooms
- 7 tablespoons butter
- 1 tomato – peeled, seeded, and chopped
- 2 tablespoons balsamic vinegar
- 1 pound scallops
Instructions
- Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
- Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.
- To serve this as a first course, use sea scallops. Spoon a mound of champ (mashed potatoes with spring or green onions) in center of plate and arrange scallops around. Top with chanterelles.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 290 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious
We sauteed the scallops with the mushroomsinstead of broiling them, but besides that followed the recipe. Wonderful, restaurant quality recipe. Will make again
We loved this. I also added chopped onion and squeezed the juice of one lemon for citrus. Poured it over rotini and added Parmesan. Delicious. .
This was amazing! We did not have any chanterelles on hand they were not in season. I bought oyster mushrooms instead. Everything else was true to the recipe. I used a beautiful heirloom tomato. I served with mashed baby Yukon Gold Potatoes with minced scallions mashed in. It was perfect! So glad I stayed true! I almost skipped the potatoes and went with asparagus. My husband and I were both wowed by this recipe! I may use half xvoo instead of all the butter next time just to see if it’s as good and healthier but really this was worth the calories!
“Amazing”, said the teen son and husband! We added white wine and garlic to the browned butter and simmered a bit before pouring over the pasta.
OMG is all I can say about this recipe!!!! I could not find Chantrelle mushrooms so I used baby bellas. I am on a very strict diet and cannot have a lot of fat or tomatoes so I browned the butter and dragged the broiled scallops through the butter/vinegar but did not pour it over the mushrooms as the recipe directed. Still… This is my favorite scallop recipe I have made thus far!
Great combo of mushrooms and scallops. I have been making the two together forever. This is a nice recipe I will make again. Be careful not to overcook the Chanterelles like I think I did, they became a little tough.
tried this last night with white chantrelles, but didn’t have scallops yet had halibut in the freezer. I would recommend it! quick and uber-tasty. I did add a few things: a small amount of chopped onions and a 1/2 cup or so of chopped spinach with the tomatoes, and then salt and pepper to taste. I served it over parsley rice but it would be good over pasta as well.