Plus: More Seafood Recipes and Tips
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.
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
Scallops and chanterelles would harmonize with a round, ripe Chardonnay.