Mushrooms Stuffed Wth Whole Scallop, Crunchy Topping & Herb Vinaigrette

5
Servings
10m
Prep Time
20-30m
Cook Time
30m
Ready In


"These can be served as an appetizer, salad/starter, side; or, a main dish. The scallops are sweet, the mushrooms savory; and, topped with a crunchy cheesy topping - finished with a herb vinaigrette. A match made in heaven. My favorite way to serve these; is as a salad/starter over a bad of baby spinach - the vinaigrette serves as the dressing for the greens. It also makes a great appetizer to entertain with."

Original recipe yields 5 servings
OK
  • FOR SCALLOPS
  • FOR TOPPING (see note below)
  • FOR VINAIGRETTE

Nutritional

  • Serving Size: 1 (549.6 g)
  • Calories 883.8
  • Total Fat - 62 g
  • Saturated Fat - 19.1 g
  • Cholesterol - 164.7 mg
  • Sodium - 1622.9 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 4.3 g
  • Sugars - 7.4 g
  • Protein - 47.9 g
  • Calcium - 162.6 mg
  • Iron - 3.7 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.3 mg

Step 1

NOTE: This is one time when you want to hand pick your mushrooms. You want a large white (button) mushroom; otherwise, the scallop will not fit in the cavity.

Step 2

Scallops ... You want a nice size sea scallop for this dish. And, for this dish it isn't necessary to get a high quality 'Dry' scallop; but, always make sure use what is fresh and in season. Also, if they are frozen; thaw them in a colander, in the refrigerator. You never want to let them thaw in water. Then, let them rest at room temperature, on a paper towel to dry; to take the chill off before you stuff them in the mushroom.

Step 3

Mushrooms ... Make sure the mushrooms are cleaned well inside and out (stem removed). Remember, never rinse the mushroom under water. Just use a damp paper towel to clean them.

Step 4

Butter ... Melt the butter, salt, and pepper in a small bowl in the microwave. Dip each scallop in the butter; then, stuff in the cavity of the mushroom.

Step 5

Pan ... Put the mushrooms in a casserole dish, lined with parchment paper; or, coated with a non-stick spray. Make sure the mushrooms are 'securely' placed in the dish. NOT 'crammed or stuffed' in; but, not 'swimming or rolling' around either. Then drizzle any remaining butter over the mushrooms. If they are too tight, they will just steam.

Step 6

Bake ... In a 400 degree oven, middle shelf, until golden brown. About 20-25 minutes. The scallops should be firm; and, the mushrooms tender. I actually used VERY large mushrooms the first time; so, it took, almost 30 minutes. Just keep and eye on them. The last 5 minutes, you will be adding the topping.

Step 7

Vinaigrette ... As the stuffed mushrooms bake; prepare your vinaigrette and topping. Add all the ingredients for the vinaigrette to a small bowl, measuring cup; or mason jar. Just mix and/or shake to combine; always season to taste. I like to serve the vinaigrette at room temperature.

Step 8

Topping *See Note - I like to use a mix of saltines and parmesan for the topping; however, you could use bread crumbs, panko; or, even chopped nuts too. Saltines, just happen to be my favorite for this recipe.

Step 9

How, you crush the saltines is up to you - in a ziploc bag or in a food processor. Then, toss in a non-stick pan with the olive oil and toss over medium high heat, just until they start to toast. It only takes a few minutes, so keep an eye on them. Remove from the heat to cool a bit; then, add the parmesan cheese.

Step 10

Topping Finish ... Don't forget - the last 5 minutes; top the mushrooms with the saltine/parmesan topping. Bake another 5-7 minutes until golden brown. Sometimes, I will put the broiler on the last couple of minutes, just to get a nice brown on the topping.

Step 11

Serve and ENJOY! ... As mentioned: this can be a appetizer, salad/starter, side dish; or main dish. As an appetizer - I add a little of the vinaigrette to the bottom of a small bowl/dish; and, top with 3 scallops. For a salad/starter - top a plate with baby spinach and the mushrooms; and, drizzle the vinaigrette over the top. Easy to serve as a side dish; but, also just as good - over pasta, rice, couscous as a main dish too. The vinaigrette becomes the sauce. I have even served these individually on baguette slices too.

Step 12

So, as you can see ... it is really a versatile dish - but, absolutely delicious.

Tips & Variations


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