Scallops With Chanterelles And Port Wine Sauce

By á-170456

Ingredients

• SAUCE:
• 1/2 cup butter
• 1 chopped shallot
• 2 pounds chanterelles chopped
• 1/4 cup white port wine
• 1/4 cup chopped chives
• SCALLOPS:
• 1/2 cup butter
• 2 1/2 pounds scallops
• Coarsely-ground black pepper to taste

Preparation

Step 1

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.