Stuffed Mushrooms With Scallops


12 whole baby Portobello or Crimini mushroom caps
Canola oil
8 large scallops, diced
a pinch of dried red chili pepper flakes
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
3 scallions, thinly slivered
1 1/2 cups fresh spinach, finely chopped
1/4 cup Mirin wine
Dash of soy sauce


Clean the mushrooms with a damp paper towel and trim the stems and cap area so it's primed for stuffing. Place mushroom caps in a glass Pyrex dish and drizzle with Canola oil, toss until they are lightly coated. Place in broiler to pre-cook for 5-7 minutes, just until they start to release a little liquid. Remove from broiler.
In a wok or skillet over medium heat, place 2 tablespoons of Canola oil and a pinch of red pepper flakes. Wait for oil to heat up and red chili flakes to begin to infuse the oil, then add ginger, garlic, scallions, gently stirring constantly with spatula for 1-2 minutes. Add diced scallops and continue to cook, gently stirring constantly until they start to turn opaque, 1-2 minutes. Then add spinach, cook stirring for 1 minute. Add Mirin wine and dash of soy, increase heat a little to cook wine off quickly until a loose
Use a teaspoon to place scallop stuffing mixture into partially cooked mushroom caps -- put enough so the cap is heaping with the stuffing. At this point you could sprinkle the top with Panko breadcrumbs, but I didn't have any.
Place Pyrex dish with stuffed mushrooms in preheated 350 degree oven for 5-7 minutes more to reheat. Serve





4.0 servings


Sunday, March 7, 2010 - 2:50am



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