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Wednesday, August 3, 2016

scallop-topped portabello mushrooms

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • 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.

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