Scallop-Topped Portabello Mushrooms

Name: Scallop-Topped Portabello Mushrooms
Prep time: 15 min
Cook time: 20 min
Yield: 4
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

⏱️ Ready in 35 min 🥄 Prep 15 min 🔥 Cook 20 min 👥 4 servings 👁️ 6 views

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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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 15 min

Cook 20 min

Serves 4

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 823

% Daily Value*

Total Fat 57.5g 74%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1084mg 47%

Total Carbohydrate 18.4g 7%

Dietary Fiber 1.8g 6%

Total Sugars 2.7g

Protein 60.5g 121%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.