Broiled Scallops with Chanterelles Good Recipes

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Broiled Scallops with Chanterelles

"When I first saw this dish, it made my mouth water! I simply had to try it!"

Ingredients :

2 tablespoons butter
half of pound chanterelle mushrooms
7 tablespoons butter
1 tomato - peeled, seeded, and chopped
2 tablespoons balsamic vinegar
1 pound scallops

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

Melt 2 tablespoons butter in a skillet over medium warmness; cook dinner and stir chanterelles in hot butter till gentle, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt closing 7 tablespoons butter in the equal skillet and reduce warmness to low. Cook butter until it turns pale brown and offers off a nutty fragrance, approximately five mins.
Stir tomato and balsamic vinegar into browned butter; cook dinner and stir until tomato is tender, approximately 2 minutes. Stir cooked tomato and browned butter into mushrooms.
Set oven rack approximately 6 inches from the warmth supply and preheat the oven's broiler.
Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per aspect. Serve scallops on a platter topped with chanterelles and sauce.

Notes :

To serve this as a first route, use sea scallops. Spoon a mound of champ (mashed potatoes with spring or inexperienced onions) in middle of plate and arrange scallops around. Top with chanterelles.

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