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 Read “As Promised: Scallop-Topped Portabello Mushrooms”