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Bay Scallops And Gold Chanterelles


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  • 8 ounces chanterelles
  • 8 ounces bay scallops cut in half
  • 3 tablespoons unsalted butter
  • 2 shallots diced
  • 3 tablespoons diced fresh tomato seed if desired
  • 4 ounces sorrel
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons chopped chervil


Servings 4


Step 1

Saute the chanterelles and shallots in the butter until tender. Add the scallops and saute for 1 to 2 minutes. Add sorrel, tomatoes stirring often. As a sauce forms, turn off the heat, let set and serve.

This recipe yields 4 servings.

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