Scallops with Chanterelles & Port Wine Sauce
Scallops with the unusual pairing of Port Wine sauce is balanced nicely by the addition of woodsy Chanterelle mushrooms. It's an excellent change of pace from the standard barbecue fare, and can be prepared in minutes.
Melt the butter in a skillet, then add the shallots and mushrooms.
Cook over medium low heat for approximately 10 minutes, or until soft.
Add the port wine and chives. Keep this mixture over a low heat, stirring occasionally, while you cook the scallops. If necessary, thin with additional port wine.
Rinse the scallops under cold water, then drain and pat dry.
Melt the butter in a skillet and saute the scallops and pepper over medium heat for about 10 minutes, or until the scallops turn white and firm.
Add the prepared sauce to the scallops and mix. Heat through.
Serve piping hot over Arborio rice or basmati rice.