9-12 mushrooms, stems removed
8-10 scallops, fine chopped, almost a mince
3 slices of bacon, chopped up fine, save the fat from the pan
1/4 bread crumbs
1/4 cup parmesan cheese
1 tsp garlic , minced
2 Tb butter, melted
1 TB parsley
-In a pan, saute the bacon until brown and crisp. Reserve the fat from the pan.
-In a bowl, add the minced scallops, the bread crumbs, garlic, butter, parsley, the bacon and the fat from the pan..not more than 1 TB...the bacon will over power the flavor of the scallop.
-Combine all the ingredients.
-Stuff about a Tb of the mixture into the mushroom caps.
- Bake in a 350 oven until the mixture becomes golden brown, approx 15 minutes, depending on your oven.
You don't have to do this but before I stuff the mushrooms caps, I melt butter and dip the caps into butter.
Seared Moroccan Scallops with Chermoula
Serve 2 persons
8 Large Scallops
1 TB Cumin
1 TB Smoked Paprika
crack black pepper
Butter and Olive oil, for searing
Sprinkle all sides of the scallops with cumin, paprika and cracked pepper.
In a pan add butter and olive oil.
Sear the scallop about 2 minutes each side. Scallops do not take long to cook and become tough and rubbery if over cooked.
1 Bunch of cilanto
1/2 bunch of parsley
4 garlic cloves, mince or 1-2 TB of jarred garlic ( I used 2 TB, because I love garlic)
1 Tb Paprika
1 TB Cumin
1 tsp kosher salt
1/2 tsp red pepper powder(the hot stuff, not red bell peppers)
3-4 TB of Oilve oil
juice of one Lemon
In a blender, add all ingredients and blend until smooth,
Note* if too thick add a little more olive oil AND lemon juice to thin out some.
Spread some of the Chermoula on a plate and nestle the scallop on top of the sauce. 3-4 to a plate.