Broiled Scallops with Chanterelles
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.
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.
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.
Lapis Luna ChardonnayOrange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.