Directions:
- Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
- Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.2 Kcal (1575 kJ) | ||
| Calories from fat | 247.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.46g | 42% | |
|---|---|---|---|
| Cholesterol | 102.48mg | 34% | |
| Sodium | 489.71mg | 20% | |
| Potassium | 380.99mg | 8% | |
| Total Carbs | 24.37g | 8% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 250.23 Kcal (1048 kJ) | ||
| Calories from fat | 164.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 42% | |
|---|---|---|---|
| Cholesterol | 68.17mg | 34% | |
| Sodium | 325.73mg | 20% | |
| Potassium | 253.42mg | 8% | |
| Total Carbs | 16.21g | 8% | |
| Sugars | 0.99g | 6% | |
| Dietary Fiber | 1.07g | 6% | |
| Protein | 5.99g | 18% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.3mg | 11% | |
| Calcium | 15.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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