Scallop-Topped Portabello Mushrooms

Scallop-Topped Portabello Mushrooms

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Angie Gorkoff
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (18)

Rate This Recipe
smilesjennyren2
19

smilesjennyren2

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

Ashley
11

Ashley

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!

M-B
9

M-B

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 823 cal
  • 41%
  • Fat
  • 57.5 g
  • 88%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 60.5 g
  • 121%
  • Cholesterol
  • 189 mg
  • 63%
  • Sodium
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Penne with Pancetta and Mushrooms

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Vegetable-Stuffed Portobello Mushrooms