Broiled Scallops with Chanterelles

4.9
(8)

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

3
3
3
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

Directions

  1. 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.

  2. 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.

  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. 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 (per serving)

241 Calories
18g Fat
4g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 241
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 77mg 26%
Sodium 290mg 13%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 15g
Vitamin C 4mg 21%
Calcium 77mg 6%
Iron 3mg 14%
Potassium 348mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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