When I first saw this dish, it made my mouth water! I just had to try it!
Ingredients
- 7 tablespoons butter
- ½ pound chanterelle mushrooms
- 1 tomato – peeled, seeded, and chopped
- 2 tablespoons balsamic vinegar
- 1 pound scallops
Directions
Step 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.
Step 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.
Step 3
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 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.
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 241 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat11g | 55% |
Cholesterol77mg | 26% |
Sodium290mg | 13% |
Total Carbohydrate4g | 1% |
Dietary Fiber1g | 3% |
Total Sugars2g | |
Protein15g | |
Vitamin C4mg | 21% |
Calcium77mg | 6% |
Iron3mg | 14% |
Potassium348mg | 7% |
*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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