Typically chanterelles cost as much as gold so we never buy them…however we couldn’t resist when our local Costco had them for about $10. We were so excited to find beautiful wild chanterelles and thought this would be perfect with fresh plump scallops from our local fish market. We couldn’t wait to figure out a great recipe that combines some of our favorite ingredients.
Prepping chanterelles takes time. After conducting research I learned that the best way to clean them is to use a slightly damp paper towel or vegetable brush. The difficult part is getting in between the crevices as these meaty mushrooms are wavy and rounded, but cleaning is very important as dirt and debris gets lodged in the curves. I selected several fairly large chanterelles and sliced them so they were more bite sized.
Searing scallops is an art. It takes practice before getting it right. Make sure the scallops are dry before cooking. We melted butter over medium high heat and seared each side for 2-3 minutes. This created a perfect sear — a golden brown crust with the edges slightly darker than the middle.
We served the scallops with toasted pistachio couscous and a mixed green salad with red wine vinaigrette. Unfortunately we didn’t have spinach as sauteed greens would have be perfect. Guess this means we’ll have to make the dish again!
Scallops with Chanterelles in a Red Port Wine Sauce
Sauce:
1-2 tbsps butter
1 chopped shallot
1 lb chanterelles (cleaned and sliced, if big)
1/4 cup red port wine
1/4 cup scallions (or chives)
Salt and pepper to taste
Scallops:
1 lb scallops
1-2 tbsps butter
Salt & pepper
To make the sauce melt the butter in the skillet over medium heat, add in shallots and mushrooms. Lower the heat slightly and cook for about 10 minutes until soft. Add the red port and scallions and keep sauce over low heat until you add the scallops.
Rinse the scallops and pat dry. Sprinkle each side with salt and pepper. Melt the butter in a stainless steel skillet over medium high heat. Put scallops in the skillet and sear each side for about 2-3 minutes until golden brown. Add in the chanterelle sauce with the scallops and mix. Heat and serve over rice, pasta or couscous. Enjoy!
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