Subject: Scallops with Chanterelles and Port Wine Sauce Date: Fri, 29 Nov 2002 13:15:15 +0000 (UTC) From: "Janette" Organization: AT&T Canada IES Newsgroups: rec.food.recipes Followup-To: rec.food.cooking, rec.food.recipes Scallops with Chanterelles and Port Wine Sauce Sauce: 1/2 cup butter 1 chopped shallot 2 pounds chopped chanterelles 1/4 cup white port wine 1/4 cup chopped chives Melt the butter in a skillet, then add the shallots and mushrooms. Cook over medium low heat for approximately 10 minutes, or until soft. Add the port wine and chives. Keep this mixture over a low heat, stirring occasionally, while you cook the scallops. If necessary, thin with additional port wine. Scallops; 1/2 cup butter 2 1/2 pounds scallops coarsely ground black pepper Rinse the scallops under cold water, then drain and pat dry. Melt the butter in a skillet and saute the scallops and pepper over medium heat for about 10 minutes, or until the scallops turn white and firm. Add the prepared sauce to the scallops and mix. Heat through and serve piping hot over arborio or Basmati rice. Makes 4 to 5 servings. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.