This delectable recipe combines tender broiled scallops with earthy chanterelles mushrooms for a gourmet taste experience. The scallops are seasoned with a blend of herbs and spices, then broiled to perfection. The chanterelles are sautéed until golden brown and add a deliciously nutty flavor to the dish. Serve this impressive seafood entree with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.
Ingredients
- 1 pound fresh scallops
- 8 ounces chanterelle mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Lemon wedges, for serving
Directions
- Preheat the broiler to high.
- Rinse the scallops under cold water and pat them dry with paper towels.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the scallops to the skillet and season with thyme, paprika, salt, and pepper. Cook the scallops for 2-3 minutes on each side, or until they are opaque and slightly firm to the touch.
- Transfer the scallops to a broiler-safe baking dish and top them with the sautéed mushrooms.
- Place the baking dish under the broiler and cook for 2-3 minutes, or until the scallops are lightly browned and the mushrooms are golden and crispy.
- Remove the dish from the broiler and let it cool for a few minutes before serving.
- Serve the broiled scallops with chanterelles hot, garnished with lemon wedges.
