BCL - Broiled Scallops with Chanterelles So Tasty
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| Broiled Scallops with Chanterelles |
"When I first noticed this dish, it made my mouth water! I just had to strive it!"
Ingredients :
- 2 tablespoons butter
- half 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 |
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- Melt 2 tablespoons butter in a skillet over medium heat; cook dinner and stir chanterelles in hot butter until soft, five to 8 minutes. Transfer chanterelles to a bowl. Melt last 7 tablespoons butter inside the equal skillet and decrease heat to low. Cook butter till it turns light brown and offers off a nutty perfume, about 5 minutes.
- Stir tomato and balsamic vinegar into browned butter; cook and stir till tomato is tender, approximately 2 mins. Stir cooked tomato and browned butter into mushrooms.
- Set oven rack approximately 6 inches from the heat supply and preheat the oven's broiler.
- Place scallops onto a broiler pan and broil in oven till simply opaque, approximately 2 mins per aspect. Serve scallops on a platter topped with chanterelles and sauce.
Notes :
- To serve this as a primary course, use sea scallops. Spoon a mound of champ (mashed potatoes with spring or green onions) in middle of plate and set up scallops around. Top with chanterelles.
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