Wednesday, November 18, 2009

Scallop Stuffed Mushrooms

Ingredients :

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.

Chermoula Sauce:

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.

Plate It:

Spread some of the Chermoula on a plate and nestle the scallop on top of the sauce. 3-4 to a plate.

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