Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 241
- Carbohydrate: 4g
- Fat: 18g
- Fiber: 1g
- Protein: 15g
- Sugar: 2g
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