Broiled Scallops with Chanterelles

• 2 tablespoons butter
• 1/2 pound chanterelle mushrooms
• 7 tablespoons butter
• 1 tomato - peeled, seeded, and chopped
• 2 tablespoons balsamic vinegar
• 1 pound scallops

1. Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes.
2. Transfer chanterelles to a bowl.
3. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low.
4. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
5. Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes.
6. Stir cooked tomato and browned butter into mushrooms.
7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side.
9. Serve scallops on a platter topped with chanterelles and sauce.

butter, mushrooms, butter, tomato, balsamic vinegar, scallops

Taken from allrecipes.com/recipe/broiled-scallops-with-chanterelles/ (may not work)