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Broiled Scallops with Chanterelles

Broiled Scallops with Chanterelles

maggie

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

30 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

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

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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...

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