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Broiled Scallops with Chanterelles


"When I first saw this dish, it made my mouth water! I just had to try it!"
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30 m servings 241 cals
Original recipe yields 6 servings

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  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; 18.2 g fat; 3.8 g carbohydrates; 14.9 g protein; 77 mg cholesterol; 290 mg sodium. Full nutrition

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Read all reviews 4
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"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 butt...

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...

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 chopp...