Scallops Portabello Recipes

SCALLOPED PORTOBELLO & CAULIFLOWER

Steps:

• Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. , Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.

SCALLOPS PORTABELLO

Steps:

• - Preheat oven to 375 degrees. - Gently prepare Portabello mushrooms by rinsing each under cool water. Pat dry. - Coat each Portabello mushroom with olive oil. - Lightly salt and pepper each portabello mushroom. - Arrange the portabello mushrooms on a baking sheet (underside of each mushroom facing up). - Lightly salt and pepper each scallop. - On a second baking sheet, arrange the 12 scallops. - While on the baking sheet, drizzle each scallop with a about a tablespoon of olive oil. - Place both baking sheets in the pre-heated oven. - Bake both for 20-30 mins. Both the portabello mushrooms and the scallops should be hot, sizzling and tender when done. Do not over cook. - Remove each baking sheet from the oven, set on counter and increase oven's temperature to 450. - Place two scallops on top of one portabello mushroom cap (2 scallops to one mushroom). - Generously sprinkle feta cheese on top of each of the 6 scallop/portabello creations. - After topping each protabello mushroom with two scallops, return the baking sheet containing the scallops/portabello/feta creation to the oven and allow the feta cheese to lightly melt. Remove from oven at the point when feta begins to melt down sides of scallops. Should take no more than 5 mins. - Arrange one scallop/portabello creation to each plate. Garnish with sprinkle of parsley.Immediately serve. (Suggest grilled asparagus or any other of your favorite vegetables to accompany scallops/portabello)

SCALLOP-TOPPED PORTABELLO MUSHROOMS

Steps:

• 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.

SCALLOP-TOPPED PORTABELLO MUSHROOMS

Steps:

• 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.