When I first saw this dish, it made my mouth water! I just had to try it!


Recipe Summary

15 mins
15 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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

241 calories; protein 14.9g 30% DV; carbohydrates 3.8g 1% DV; fat 18.2g 28% DV; cholesterol 77.1mg 26% DV; sodium 289.9mg 12% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
Delicious Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
"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. Read More
Rating: 5 stars
Delicious Read More
Rating: 5 stars
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.. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
We sauteed the scallops with the mushroomsinstead of broiling them, but besides that followed the recipe. Wonderful, restaurant quality recipe. Will make again Read More