Bay Scallops with Sauteed Chanterelles

• 1 1/2 tablespoons unsalted butter
• 1/2 pound chanterelle mushrooms, trimmed, large ones quartered
• 1 tablespoon minced shallot
• Salt and freshly ground pepper
• 1/2 pound bay scallops
• 1 cup packed small spinach leaves
• 2 tablespoons diced plum tomato
• 1 tablespoon minced fresh chives
• Steamed rice, for serving

1. In a large nonreactive skillet, melt the butter over moderate heat.
2. Add the chanterelles and shallot and cook, stirring, until wilted, about 3 minutes.
3. Season with salt and pepper.
4. Add the scallops to the skillet and cook until opaque, about 2 minutes.
5. Add the spinach and stir to wilt.
6. Add the tomato and season again.
7. Sprinkle on the chives and serve with rice

unsalted butter, chanterelle mushrooms, shallot, salt, bay scallops, spinach, tomato, fresh chives, rice

Taken from www.foodandwine.com/recipes/bay-scallops-with-sauteed-chanterelles (may not work)