Scallops With Chanterelles And Port Wine Sauce Recipe - Cooking Index
Scallops With Chanterelles And Port Wine Sauce Recipe - Cooking Index
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 balsamic vinegar, olive oil, a dash of walnut oil, red onion, and crumbled bacon makes an excellent accompaniment.
Type: Fish, Shellfish, Vegetables| Sauce | ||
| 1/2 cup | 99g / 3.5oz | Butter |
| 1 | Chopped shallot | |
| 2 lbs | 908g / 32oz | Chanterelles - chopped |
| 1/4 cup | 59ml | White port wine |
| 1/4 cup | 36g / 1.3oz | Chopped chives |
| Scallops | ||
| 1/2 cup | 99g / 3.5oz | Butter |
| 2 1/2 lbs | 1135g / 40oz | Scallops |
| Coarsely-ground black pepper - to taste |
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 and serve piping hot over arborio or basmati rice.
This recipe yields ?? servings.
Source:
Wild Harvest at http://www.wild-harvest.com
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