Broiled Scallops with Chanterelles Recipe - Allrecipes.com
  • READY IN 30 mins

Broiled Scallops with Chanterelles

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

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.
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Reviews More Reviews

Sep 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.

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 3.8 g
  • 1%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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