February 26, 2017
Dinner, Lunch, Salads,
Side Dishes, Shellfish, Scallops, Vegetables, Appetizers, Mushrooms, North American, Small Batch Cooking, Brunch, Entertaining, Father's Day, Mother's Day, Romantic Dinner, Sunday Dinner, Microwave, Oven Bake, No Eggs, Herbs more
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"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."
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
So, as you can see ... it is really a versatile dish - but, absolutely delicious.
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