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Scallop-Topped Portabello Mushrooms Recipe

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Scallop-Topped Portabello Mushrooms Recipe

Directions

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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
  • Methods :

  • Step 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.

  • Step 2

    Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.

  • Step 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.

  • Step 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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