Broiled Scallops with Chanterelles

1. 1

   Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes.

2. 2

   Transfer chanterelles to a bowl.

3. 3

   Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low.

4. 4

   Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.

5. 5

   Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes.

6. 6

   Stir cooked tomato and browned butter into mushrooms.

7. 7

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

8. 8

   Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side.

9. 9

   Serve scallops on a platter topped with chanterelles and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.