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Scallops with Sauteed Chanterellas

3 TBSP. unsalted butter
1 lb. chanterelle mushrooms, trimmed, large ones quartered
2 TBSP. minced shallot
1 lb. scallops
2 cups baby spinach leaves
3 plum tomatoes, diced
2 TBSP. fresh chives, minced
Cooked rice for serving

In a large skillet, melt the butter over medium heat.
Add the mushrooms and shallot; cook stirring until wilted.
Season with salt and pepper.
Add the scallops to the skillet; cook until opaque.
Add the spinach and stir to wilt.
Add the tomatoes and season again.
Sprinkle on the chives and serve with rice.
Serves 4.

Coastal Fisherman Merch
CF Merch



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