Ensure the scallops are very dry before broiling to achieve a nice sear. Pat them dry with paper towels. For an extra layer of flavor, consider adding a pinch of red pepper flakes to the tomato sauce. Serve immediately upon completion of the recipe, as the scallops will not retain their optimal flavor otherwise
Broiled Scallops with Chanterelles
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS24
Succulent scallops, kissed by the broiler's heat, nestle beneath a rich tapestry of earthy chanterelles and a tangy balsamic-infused tomato sauce. A simple yet elegant dish, perfect for a special occasion or a sophisticated weeknight indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Cholesterol77 mg
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Fiber1 g
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Protein15 g
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Saturated Fat11 g
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Sodium290 mg
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Sugar2 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a skillet over medium heat, melt 2 tablespoons of butter. Add the chanterelle mushrooms and sauté until tender and lightly browned, approximately 5-8 minutes. Transfer the mushrooms to a bowl and set aside.
02
Step
5 mins
In the same skillet, melt the remaining 7 tablespoons of butter over low heat. Continue cooking until the butter transforms into a light brown hue and emits a fragrant, nutty aroma. This process should take around 5 minutes, so watch it carefully to prevent burning.
03
Step
2 mins
Stir in the chopped tomato and balsamic vinegar into the browned butter. Cook, stirring occasionally, until the tomato softens and the sauce slightly thickens, about 2 minutes.
04
Step
1 mins
Gently fold the cooked tomato and browned butter sauce into the bowl with the sautéed chanterelles.
05
Step
1 mins
Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high.
06
Step
4 mins
Arrange the scallops on a broiler-safe pan in a single layer. Broil for approximately 2 minutes per side, or until the scallops are just opaque and slightly golden brown. Be careful not to overcook them, as they will become rubbery.
07
Step
1 mins
Serve the broiled scallops immediately, generously topping them with the chanterelle and tomato sauce. Garnish with fresh herbs, if desired.
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RECIPE REVIEWS
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Please Rate
Dexter Gerlach
Jun 17, 2025I accidentally burned the butter the first time, so definitely keep a close eye on it!
Allie Reynolds
Jun 15, 2025This recipe was surprisingly easy and the result was restaurant-quality!
Nels Marks
May 19, 2025Adding a little garlic really elevated the flavor.
Emiliano Rodriguez
May 11, 2025The browned butter sauce is divine! I could eat it with a spoon.
Jerod Heathcote
May 5, 2025My family loved this dish. The scallops were perfectly cooked and the mushrooms were a great complement.
Vicenta Spencer
Apr 27, 2025I didn't have chanterelles so I used shiitake mushrooms and it was still delicious!