Bay Scallops with Sautéed Chanterelles



  1. 1 1/2 tablespoons unsalted butter
  2. 1/2 pound chanterelle mushrooms, trimmed, large ones quartered
  3. 1 tablespoon minced shallot
  4. Salt and freshly ground pepper
  5. 1/2 pound bay scallops
  6. 1 cup packed small spinach leaves
  7. 2 tablespoons diced plum tomato
  8. 1 tablespoon minced fresh chives
  9. Steamed rice, for serving
  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.