READY IN 35 mins

Scallop-Topped Portabello Mushrooms

Read Reviews (16)

"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." — Angie Gorkoff

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. 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.
Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 22, 2008

AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!

—smilesjennyren2

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Most Helpful Critical Review

Mar 21, 2011

This is a sloppy and poorly put together dish. Ingredients have potential but the flavor is overwhelmed by the mayo plus it's missing something..... Im not going to eat this again.

—Rszafaro

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18 Ratings

Mar 05, 2010

This was really good! Definently a company meal. I served it over buttered lingunie and it made a beautful presentation. There were 4 scallops per person and it was very filling. I made a special trip to our asian grocery store for some of the ingredients. You could go a bit lighter on the mayonaisse on the scallops, but it was good to mix with the noodles. Also if you don't like spice don't be afraid to still use the right amount of chili garlic sauce. I am the biggest wuss abou spicy food and it wasn't spicy at all. The flavor was really nice. One note: I did have to cook the mushrooms for longer than the recipe said, but maybe mine were bigger. Thanks for a delicious and unique dinner!

—Ashley

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May 11, 2010

Oh my goodness. Pure bliss. Without a doubt the best recipe I have made from this site. It's simple, it's five-star restaurant quality, and it's definitely company-worthy. I call that a home run! I used leftover scallops from a dinner out the night before (talk about cost-effective), and the ONLY change I made to the recipe was to quarter the scallops for presentation and I served over linguine that I tossed with about 1/4 cup freshly grated Parmesan (to add weight to the pasta). Other than that, no alterations necessary, and well worth the trip to the Asian market to find my new best friend -- Japanese mayonnaise!

—M-B

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Jan 20, 2011

i made this last night and it was yummy!!! i did substitute shrimp in the place of scallops for one mushroom, husband doesnt like scallops.it turned out just as good. the japanese mayo i couldnt find so i went online for recipe, found a chef that makes it using hellman's mayo and a asian chili sauce called Sriracha, found it in my local brookshires. it is in a bottle with green lid and rooster on front. once again yummy...thanks for recipe

—cynthia

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Mar 24, 2010

This is a fantastic recipe followed to a tee and could also be modified for individual tastes. Too much chili-garlic will take away from the taste of both the scallops and the mushroom. Thanks for sharing !!

—SHHNSTER

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Jun 12, 2011

Followed the recipe as is. Amazing! And presentation was excellent too! Reminded me of Hotate-Hokkaiyaki from Japanese restaurants. Think next time I will add fish roe to give it the crunchiness of Hotate-Hokkaiyaki. =)

—Ms. Ho

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Feb 23, 2011

THese were amazing. I am not great with overly rich foods and the sauce was def rich but the flavo was very good, will make again for my hubby for special occasions!!

—Noelle C :)

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Nutrition

Calories
823 kcal
41%

Carbohydrates
18.4 g
6%

Cholesterol
189 mg
63%

Fat
57.5 g
88%

Fiber
1.8 g
7%

Protein
60.5 g
121%

Sodium
1084 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scallop-Topped Portabello Mushrooms

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 823
Calories from Fat: 518

% Daily Value *
Total Fat 57.5g 88 %
Saturated Fat 13.9g 69 %
Cholesterol 189mg 63 %
Sodium 1084mg 43 %
** Potassium 1471mg 41 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 1.8g 7 %
Protein 60.5g 121 %
Sugars 2.7g
Vitamin A 15 %
Vitamin C 1 %
Calcium 13 %
Iron 62 %
** Thiamin 9 %
** Niacin 45 %
** Vitamin B6 27 %
** Magnesium 5 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.