As Promised: Scallop-Topped Portabello Mushrooms

October 16th, 2010
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Here’s the recipe I wrote about earlier that calls for Japanese mayonnaise. I encourage you to go to your local Asian market to get some since it really does have a flavor that is unique and adds a special note to the dish when prepared. 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
  • 1/2 teaspoon chili-garlic sauce, or to taste
  • 2 tablespoons green onions, chopped


  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.

Serves 4 in an absolutely delicious way wonderful over linguine and served with steamed spinach for delightful presentation.

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