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

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Ingredients

Directions

  • 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.

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  • 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

241.04 calories; 14.94 g protein; 3.83 g carbohydrates; 18.16 g fat; 77.07 mg cholesterol; 289.87 mg sodium.Full Nutrition


Reviews (5)

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Most helpful positive review

12/05/2016
"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.

Most helpful critical review

09/13/2013
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.
5 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 1
09/13/2013
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.
12/05/2016
"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.
08/30/2018
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!
11/21/2015
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!
10/03/2015
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.