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.
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.
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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.
823.44 calories; 60.5 g protein; 18.45 g carbohydrates; 1.81 g dietary-fiber; 2.75 g sugars; 57.52 g fat; 13.86 g saturated-fat; 188.62 mg cholesterol; 772.15 IU vitamin-a-iu; 5.82 mg niacin-equivalents; 0.44 mg vitamin-b6; 0.69 mg vitamin-c; 29.74 mcg folate; 103 mg calcium; 6.19 mg iron; 13.9 mg magnesium; 1470.66 mg potassium; 1084.08 mg sodium; 0.09 mg thiamin; 517.72 calories-from-fat; 8 percent-of-calories-from-carbs; 62 percent-of-calories-from-fat; 29 percent-of-calories-from-protein; 14 percent-of-calories-from-sat-fat
This was really good! Definently a company meal. I served it over buttered lingunie and it made a beautful presentation. There were 4 scallops per person and it was very filling. I made a special trip to our asian grocery store for some of the ingredients. You could go a bit lighter on the mayonaisse on the scallops but it was good to mix with the noodles. Also if you don't like spice don't be afraid to still use the right amount of chili garlic sauce. I am the biggest wuss abou spicy food and it wasn't spicy at all. The flavor was really nice. One note: I did have to cook the mushrooms for longer than the recipe said but maybe mine were bigger. Thanks for a delicious and unique dinner!
Oh my goodness. Pure bliss. Without a doubt the best recipe I have made from this site. It's simple it's five-star restaurant quality and it's definitely company-worthy. I call that a home run! I used leftover scallops from a dinner out the night before (talk about cost-effective) and the ONLY change I made to the recipe was to quarter the scallops for presentation and I served over linguine that I tossed with about 1/4 cup freshly grated Parmesan (to add weight to the pasta). Other than that no alterations necessary and well worth the trip to the Asian market to find my new best friend -- Japanese mayonnaise!
i made this last night and it was yummy!!! i did substitute shrimp in the place of scallops for one mushroom husband doesnt like scallops.it turned out just as good. the japanese mayo i couldnt find so i went online for recipe found a chef that makes it using hellman's mayo and a asian chili sauce called Sriracha found it in my local brookshires. it is in a bottle with green lid and rooster on front. once again yummy...thanks for recipe
Followed the recipe as is. Amazing! And presentation was excellent too! Reminded me of Hotate-Hokkaiyaki from Japanese restaurants. Think next time I will add fish roe to give it the crunchiness of Hotate-Hokkaiyaki. =)
This is a fantastic recipe followed to a tee and could also be modified for individual tastes. Too much chili-garlic will take away from the taste of both the scallops and the mushroom. Thanks for sharing!!
Yum yum!! I made this served on a bed of linguine and it was delicious. Well-worth the trip to the Asian market. The topping tastes just like the topping on one of my favorite sushi rolls. This would make a great party appetizer with mini Portobello mushrooms. I used the inexpensive frozen "mini" scallops and 1 lb. (4 4oz. bags) was just the right amount to cover the mushroom caps. Thanks for the fantastic recipe Angie!