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Bay Scallops with Sauteed Chanterelles

Source: Food & Wine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 2
1 1/2 tablespoons unsalted butter
1/2 pound chanterelle mushrooms, trimmed, large ones quartered
1 tablespoon minced shallot
1/2 pound bay scallops
1 cup packed small spinach leaves
2 tablespoons diced plum tomato
1 tablespoon minced fresh chives
Steamed rice, for serving
In a large nonreactive skillet, melt the butter over moderate heat. Add the chanterelles and shallot and cook, stirring, until wilted, about 3 minutes. Season with salt and pepper.

Add the scallops to the skillet and cook until opaque, about 2 minutes. Add the spinach and stir to wilt. Add the tomato and season again. Sprinkle on the chives and serve with rice.


Scallops and chanterelles would harmonize with a round, ripe Chardonnay. Try the 1995 Meridian.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 2
Calories: 214
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 202mg
% Cal. from Fat: 42%
Cholesterol: 61mg
Protein: 22g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Ted, CT Reviewed: 05/13/2008
Really good!
25 people gave this Cheers. Click here to Cheer this review. Report Violation
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