26 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 3 Rating Star 1

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.

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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.

Nutrition Facts

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


Reviews (21)

Read All Reviews

Most helpful positive review

Anonymous
01/22/2008
AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!
(19)

Most helpful critical review

Anonymous
03/21/2011
This is a sloppy and poorly put together dish. Ingredients have potential but the flavor is overwhelmed by the mayo plus it's missing something..... Im not going to eat this again.
(2)
26 Ratings
  • 5 Rating Star 19
  • 4 Rating Star 4
  • 1 Rating Star 2
  • 3 Rating Star 1
Anonymous
01/22/2008
AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!
(19)
Ashley
03/05/2010
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!
(11)
M-B
05/11/2010
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!
(10)
cynthia
01/20/2011
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
(8)
Ms. Ho
06/12/2011
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. =)
(5)
Anonymous
03/24/2010
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!!
(5)
OMAHAKATE
08/19/2010
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!
(4)
Noelle C
02/23/2011
THese were amazing. I am not great with overly rich foods and the sauce was def rich but the flavo was very good will make again for my hubby for special occasions!!
(4)
Luke
02/11/2011
This was delicious! I substituted chives instead of green onions and served alongside grilled veggies and garlic mashed potatoes. Succulent textures abound.
(4)