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Scallop-Topped Portabello Mushrooms

By: Angie Gorkoff  
"This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 282 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons butter, divided
  • 4 large portobello mushrooms, stems removed
  • 1 dash garlic powder
  • 1 tablespoon butter
  • 2 pounds scallops
  • 1 cup Japanese mayonnaise, such as Kewpie brand
  • 1/2 teaspoon chili-garlic sauce, or to taste
  • 2 tablespoons green onions, chopped

Directions

  1. 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.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook 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.
  4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 823 | Total Fat: 57.5g | Cholesterol: 189mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2008 by smilesjennyren2 
AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red... MORE

 
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