Amy Farges
February 1997

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Recipe Summary test

Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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