This is a bit off theme of my Macanese Sunday dinner, but I just wanted some stuffed mushrooms this week. Use bay scallops for this recipe—which are significantly less expensive than sea scallops.
Karl’s Scallop Stuffed Teriyaki Mushrooms
12 oz. button mushrooms
2 Tbs. dark soy sauce
1 Tbs. mirin
1 tsp. fresh ginger, finely grated
½ tsp. brown sugar
½ cup scallops, coarsely minced
1 green onion, minced
1 Tbs. panko
1. Wipe and stem the mushrooms.
Tip: If necessary, use a spoon to scrape out any dark gills and bits of stem remaining in the mushroom caps.
2. Mix the marinade ingredients in a medium bowl.
3. Gently toss the mushroom in the marinade.
Tip: Let the mushrooms soak up as much of the marinade as they can.
4. Mix the scallops, onion, panko, and a few teaspoons of the marinade from the mushroom bowl.
5. Let the filling sit, covered in the refrigerator, for 10-15 minutes.
Tip: This lets the panko fully absorb any liquid in the mix. You want the mix to be dry and just a bit sticky.
6. Fill the mushroom caps with the scallop mixture and arrange the mushrooms on a parchment paper lined baking tray.
7. Broil the mushrooms on high for 10-15 minutes, until the tops are brown and the mushrooms are fully cooked.
8. Arrange the mushrooms on a serving plate and serve hot.