Bay Scallops And Gold Chanterelles

By á-174942

Ingredients

• 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

Details

Servings 4

Preparation

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.