Skip to main content New<> this month
Get the Allrecipes magazine

Broiled Scallops with Chanterelles

Rated as 4.88 out of 5 Stars
0

"When I first saw this dish, it made my mouth water! I just had to try it!"
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 241
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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 3.8 14.9 77 290 Full nutrition

Explore more

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

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....

"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...