Method

If using larger chanterelles, trim the stems close to the caps and quarter the mushrooms so you have uniform, /12-inch pieces.  Slice the scallops horizontally into thirds.

Melt the butter in a medium-size skillet, preferably nonstick, over medium heat.  Sauté the chanterelles and shallot until glossed with butter, 3 minutes.  Reduce the heat if the ingredients start sticking to the pan.  Add the scallops and cook for 30 seconds.  Add the tomato and sorrel.  Stir frequently to break down the sorrel; it will melt into a sauce.  Turn off the heat as soon as it is melted, about 2 minutes.  Season to taste with salt and pepper.

Transfer to 2 salad plates.  Sprinkle with chervil and serve warm.

Serves: 2

Reprinted with permission from ©Amy Farges, The Mushroom Lover's Cookbook and Primer, published by Workman Publishing   click for book review

seafood recipes

mushroom recipes

scallop recipes

chef and cookbook recipes