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Home  >  Earthy Delights Recipes  >  Earthy Delights Gourmet Recipes  >  Mushrooms & Truffles

Scallops with Chanterelles & Port Wine Sauce



Scallops with Chanterelles & Port Wine Sauce
Because it is cooked with wine and wild mushrooms, this makes a very "special" light summertime dish. It's an excellent change of pace from the standard barbecue fare, and can be prepared in minutes. Spinach salad tossed with aged Balsamic vinegar, extra virgin olive oil, a dash of walnut oil, red onion, and crumbled bacon makes an excellent accompanimen
Ingredients:

Sauce
1/2 cup butter
1 chopped shallot
2 pounds chopped fresh Chanterelle mushrooms
1/4 cup white port wine
1/4 cup chopped chives


Preparation:

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.

Scallops
½ cup butter
2 ½ pounds scallops
Fresh cracked pepper


Preparation:

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 and serve piping hot over Arborio rice or basmati rice.

Directions:
Because it is cooked with wine and wild mushrooms, this makes a very "special" light summertime dish. It's an excellent change of pace from the standard barbecue fare, and can be prepared in minutes. Spinach salad tossed with aged Balsamic vinegar, extra virgin olive oil, a dash of walnut oil, red onion, and crumbled bacon makes an excellent accompaniment.
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