Name: Scallop Topped Portobella Mushrooms
Yield: 1
Ingredients: 2 ¼ tbsp Ghee; ¼ tsp Chili-Garlic sauce; ¼ dash Garlic powder; 1 ½ tsp Green onion; ¼ cup Mayonnaise; 1 Portobella mushroom; ½ lb Scallops

Yields1 Serving

Total Time35 mins

AuthorRonnie Allen

Rating

2 ¼ tbsp Ghee

¼ tsp Chili-Garlic sauce

¼ dash Garlic powder

1 ½ tsp Green onion

¼ cup Mayonnaise

1 Portobella mushroom

½ lb Scallops

Melt 1/4 of the 3 Tbsp of ghee in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes

Place cooked mushroom upside down on an aluminum foil-lined baking sheet; sprinkle with garlic powder

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source

melt the remaining 1 Tbsp of ghee in a skillet over medium-high heat

Add the scallops and cook until just firm, and lightly browned on both sides. Place the scallops on top of the mushroom.

Stir together until the mayonnaise has developed brown patches and is hot ( 3- 5 minutes)

Sprinkle with green onions and serve!

CategoryLunch

Ingredients