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Scallops with Chanterelles & Port Wine Sauce

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.
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

Scallops:

½ cup butter
2 ½ pounds scallops
Fresh cracked pepper
Basmati rice, cooked



Directions:


Sauce:
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:
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  basmati rice.

Products suggested for this recipe:



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