Once the chanterelles were softened, I set them aside and melted more butter in the pan and added the scallops. I cooked the scallops, but as usual I struggled to get the proper sear on the scallops. After searing, remove scallops, (sear or not, do not overcook scallops). Next add the zest of one lemon and lemon juice and cook for a bit to reduce. Serve the dish with rice topped with the chanterelles, then the scallops topped with the lemon butter sauce drizzled over the top. Who would think a gourmet meal such as this would ever grace our dinner table. There are many certified mushroom gatherers in the state of Georgia. Be sure to purchase mushrooms only from certified mushroom gatherers to be safe.