When I first saw this dish, it made my mouth water! I just had to try it!
Ingredients
- 2 tablespoons butter
- 0.5 pounds chanterelle mushrooms
- 7 tablespoons butter
- 1 tomato - peeled , seeded, and chopped
- 2 tablespoons balsamic vinegar
- 1 pound scallops
Instructions
-
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.
Nutrition Facts
Per serving
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