Search thousands of recipes reviewed by home cooks like you.

Broiled Scallops with Chanterelles

Broiled Scallops with Chanterelles

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
maggie

maggie

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Yanner
0

Yanner

9/13/2013

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.

Similar recipes

ADVERTISEMENT