Broiled Scallops with Chanterelles

Name: Broiled Scallops with Chanterelles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 7 Tbsps butter; 227 grams chanterelle mushrooms; 454 grams scallops; 1 tomato - peeled, seeded, and chopped

Broiled Scallops with Chanterelles is a gluten free, primal, and pescatarian recipe with 6 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 14g of fat, and a total of 192 calories. A mixture of balsamic vinegar, butter, scallops, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes.

Ingredients you will need

Chanterelle Mushrooms

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chanterelle Mushrooms

Butter

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Balsamic Vinegar

Mushrooms

Butter

Tomato

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Equipment you will use

Oven

Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side.

Ingredients you will need

Scallops

Equipment you will use

Broiler Pan

Oven

Serve scallops on a platter topped with chanterelles and sauce.

Ingredients you will need

Chanterelle Mushrooms

Scallops

Sauce

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 7Tbsps

butter 227grams

chanterelle mushrooms 454grams

scallops 1

tomato - peeled, seeded, and chopped

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.