Description
When I first saw this dish, it made my mouth water! I just had to try it!
Ingredients
- 2 tablespoons butter
- ½ pound chanterelle mushrooms
- 7 tablespoons butter
- 1 tomato – peeled, seeded, and chopped
- 2 tablespoons balsamic vinegar
- 1 pound scallops
Instructions
- 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.
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6