Stuffed Mushroom Caps with Scallops
Provided by Mel & Sheryl London
A creamy scallop is tucked into each coffee-colored, cup-like cremini mushroom cap.
- 8 large cremini mushrooms
- 1 tablespoon balsamic vinegar
- 1 medium clove garlic, peeled, crushed & chopped finely
- 1 teaspoon fresh rosemary leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 to 4 tablespoons fresh bread crumbs or panko
- Salt & Pepper to taste
- 1 teaspoon lemon juice
- 2 drops white Worcestershire sauce
- 4 large sea scallops or 4 ounces small bay scallops
- 2 teaspoons snipped chives
- 2 teaspoons finely minced parsley
Remove the mushroom stems and save for another use. Clean the caps with damp paper towels and place them hollow side up in a tempered glass pie plate. Combine the vinegar, garlic, rosemary and olive oil and spoon the mixture over the mushrooms. Most of the marinade should be absorbed.
In a small skillet, melt the butter and add the bread crumbs, salt and pepper, lemon juice and Worcestershire sauce. Stir and cook over medium heat for one minute, then set it aside.
Cut each sea scallop in half horizontally. Place one piece in each mushroom cap. If using small bay scallops, put 3 or 4 in each mushroom cap. Spoon on a bit of the bread crumb mixture over each one.
When ready to serve, preheat the broiler and broil for 5 to 7 minutes or until the bread crumbs are golden brown. Remove from the broiler and sprinkle them with chives and parsley. Serve hot as a first course.
Serves 4 as a first course
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.