Mushrooms Stuffed Wth Whole Scallop, Crunchy Topping & Herb Vinaigrette

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.