Bay Scallops with Sautéed Chanterelles

  • Servings: 2

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  • 1 1/2 tablespoons unsalted butter
  • 1/2 pound chanterelle mushrooms, trimmed, large ones quartered
  • 1 tablespoon minced shallot
  • Salt and freshly ground pepper
  • 1/2 pound bay scallops
  • 1 cup packed small spinach leaves
  • 2 tablespoons diced plum tomato
  • 1 tablespoon minced fresh chives
  • Steamed rice, for serving

How to make this recipe

  1. In a large nonreactive skillet, melt the butter over moderate heat. Add the chanterelles and shallot and cook, stirring, until wilted, about 3 minutes. Season with salt and pepper.

  2. Add the scallops to the skillet and cook until opaque, about 2 minutes. Add the spinach and stir to wilt. Add the tomato and season again. Sprinkle on the chives and serve with rice

Suggested Pairing

Scallops and chanterelles would harmonize with a round, ripe Chardonnay.

Contributed By Published February 1997

493204 recipes/bay-scallops-with-sauteed-chanterelles 2013-12-06T23:11:17+00:00 Amy Farges fall|winter|valentines-day|2|fast|weeknight-dinner february-1997,amy farges,aux delices des bois,bay scallops with sauteed chanterelles,sauteed mushrooms,valentines dinner,seafood with mushrooms recipes,bay-scallops-with-sauteed-chanterelles 493204

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