BCL - Broiled Scallops with Chanterelles Best Family Recipes
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| Broiled Scallops with Chanterelles |
"When I first saw this dish, it made my mouth water! I just had to try it!"
Ingredients :
- 2 tablespoons butter
- 1/2 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 warmness; prepare dinner and stir chanterelles in warm butter till gentle, five to eight minutes. Transfer chanterelles to a bowl. Melt last 7 tablespoons butter in the equal skillet and decrease warmness to low. Cook butter till it turns pale brown and gives off a nutty perfume, about 5 mins.
- Stir tomato and balsamic vinegar into browned butter; prepare dinner 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 simply opaque, approximately 2 minutes in step with facet. 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 inexperienced onions) in middle of plate and set up scallops round. Top with chanterelles.
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