ISO: scallops w/port wine sauce recipe

I read of a scallop dish with a port wine reduction sauce, with a dusting of chanterelle mushrooms. I've tried making my own version, but it didn't seem to, well, mesh together as a unit. My wife's polite response was "Ahh....interesting. Did you make anythign for dessert?"

Anyone ever heard of this combo? Ibelieve it is French, possibly from Provence. The usual response I get from people (not counting blank stares) is that port wine sauces are for pork, and what am I doing putting it on scallops? What goes in the reduction sauce beside port? Balsamic vinegar? Do I broil them with the sauce or add it near the end?