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Scallop-Topped Portobello Mushrooms
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Brief Description
Large mushrooms topped with scallops and sauce.
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Main Ingredient
mushrooms
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Category: Main Dish
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Cuisine: Seafood
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Suggest using about 3 large scallops or 4 medium scallops per mushroom and equivalent of 1 teaspoon Japanese mayo per scallop.
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Posted By: PlantingSeeds
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Posted On: Sep 19, 2021
Number of Servings:
Ingredients:
- 3 tablespoons - butter divided
- 4 - large portobello mushrooms stems and gills removed
- 1 dashes - garlic powder
- 1 tablespoons - butter
- 2 pounds - scallops (adjust volume per note)
- 1 cups - Japanese mayonnaise such as Kewpie or Wafu brand
- 1/2 teaspoons - chili-garlic sauce (Sriracha works, but be careful not to over do it) or to taste
- 2 tablespoons - green onions chopped
- - lightly seasoned linguine pasta or spring mixed greens optional, for serving over
Directions:
Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Lightly season Scallops with salt and pepper or a seasoning rub such as Roasted Garlic and Peppers or Montreal Chicken Spice. Add the scallops to the skillet, and cook/sear until just firm, and lightly browned on both sides.
Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes (watch carefully to avoid burning). Sprinkle with green onions to serve.
Can be served as is or over a lightly seasoned linguine pasta or spring mixed greens.
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