scallop-topped portabello mushrooms

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.