INGREDIENTS
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
DIRECTIONS
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.
