Scallops with Chanterelles and Port Wine Sauce

For Sauce: 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.

For Scallops: 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.