Reviewed: 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. =)

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Reviewer:

Ms. Ho

Reviewed: Mar. 25, 2011

Wow. Just Wow. Like someone said, I didn't have access to Japanesse Mayo. So I used hellmans mayo, chili sauce, and Tuong ot sriracha. Teaspoon of chili sauce and the sriracha to your liking. I ended up using two teaspoons. Made the recepie as it says. Served it over parmesan linquini with spinach. I actually ended up mixing the linquini with the remainder of the sauce that I made and my oh my that was great.

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Reviewer:

Mate Nagy

Reviewed: Mar. 20, 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.

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Reviewer:

Rszafaro

Reviewed: Mar. 15, 2011

This meal was AWESOME! It is also very filling!! I couldn't find japanese mayo anywhere so I got regular mayo and added rice vinigar and sugar and it was great.

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Reviewer:

sarah3021

Cooking Level: Beginning

Home Town: Hueytown, Alabama, USA

Reviewed: Feb. 22, 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!!

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Reviewer:

Noelle C :)

Cooking Level: Expert

Reviewed: Feb. 15, 2011

This was a great new way to incorporate scallops into a meal besides broiling. I enjoyed it, my husband raved about it. It definitely made us a special Valentine's Day meal.

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Reviewer:

emilykris

Reviewed: Feb. 10, 2011

This was delicious! I substituted chives instead of green onions and served alongside grilled veggies and garlic mashed potatoes. Succulent textures abound.

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Reviewer:

Luke

Reviewed: Jan. 15, 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

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Reviewer:

cynthia

Cooking Level: Expert

Home Town: Mineola, Texas, USA

Reviewed: Dec. 17, 2010

This was eye rolling, groaning good!! It is definately a must try! I think this rates 8 stars. The sauce tastes just like the sauce they serve over the mussels at my favorite Chinese restaurant. The family REALLY loved it! Thanks for the recipe! * * I'm thinking next time I'll use baby bellas and put one big sea scallop atop each mushroom, like appetizers ;)

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Reviewer:

Sassy

Reviewed: Aug. 18, 2010

Yum, yum!! I made this served on a bed of linguine, and it was delicious. Well-worth the trip to the Asian market. The topping tastes just like the topping on one of my favorite sushi rolls. This would make a great party appetizer with mini Portobello mushrooms. I used the inexpensive, frozen "mini" scallops, and 1 lb. (4, 4oz. bags) was just the right amount to cover the mushroom caps. Thanks for the fantastic recipe, Angie!

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