SCALLOP-TOPPED PORTABELLO MUSHROOMS

Scallop-Topped Portabello Mushrooms image

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.

Provided by Angie Gorkoff

Time 35m

Yield 4

Number Of Ingredients 8

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
½ teaspoon chili-garlic sauce, or to taste
2 tablespoons green onions, chopped

Steps:

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.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 18.4 g, Cholesterol 188.6 mg, Fat 57.5 g, Fiber 1.8 g, Protein 60.5 g, SaturatedFat 13.9 g, Sodium 1084.1 mg, Sugar 2.7 g