Scallops In Portobello Shells
bbq, chinese, shellfish
8 whole portobello mushrooms
3 tablespoon peanut oil
2 tablespoon light soy sauce
2 tablespoon shaoxing wine or sherry
1 tablespoon cornstarch
2 tablespoon water
1/2 teaspoon white pepper
1/2 lb assorted mushrooms
1 (shiitake, oyster,
1 cultivated, etc.)
4 large sea scallops, patted dry
2 teaspoon sesame oil
2 cloves garlic, minced
2 green onions, chopped
1/2 lb snow peas, trimmed
1 cup water chestnuts,
1 cut into 1/2-inch dice
1 red bell pepper,
1 cut in 1/4-inch wide strips,
1 2 inches in length
1 1/2 cup chicken broth
8 chive straws
This dish is more like an edible art piece than just a dinner. Sweet sea scallops are served inside grilled portobello mushrooms, arranged to resemble a scallop's natural shell. Luscious stir-fried wild mushrooms, snow peas, crunchy water chestnuts and red bell peppers accompany the 'portobello scallop' in a rich, velvety sauce. This is probably the most eye-catching recipe in this compendium, and it is certainly among the tastiest. The tender scallops pair well with the dense, meaty portobellos, and the stir-fried vegetables sing with harmonious flavors and textures. It makes a magnificent first course or, for a full meal, serve with Chinese noodles.
Slice off the stems from the portobellos at the base and set aside. Lightly brush the tops and bottoms of the portobellos with 2 tablespoons of the peanut oil. Broil or grill the portobellos, turning once, until cooked but still firm. This should take about 2 minutes per side. Set the portobellos aside.
Blend the soy sauce, Shaoxing wine or sherry, cornstarch, water, and white pepper and to a paste. Set aside.
Cut the remaining mixed mushrooms (NOT the portobellos) and the stems from the portobellos into 1/2 inch wide strips. Set aside.
Heat 1/2 tablespoon of peanut oil in a wok over medium-high heat until very hot. Carefully add the scallops, frying the tops and bottoms until browned, about 1-1/2 minutes per side. Do not overcook, the centers should still be tender and springy. Remove from the pan and tent with foil to warm.
Keeping the heat on medium-high, add another 1/2 tablespoon peanut oil, the garlic, green onions, snow peas and water chestnuts to the wok. Stir -fry until almost cooked, about 2 minutes, then add the red pepper strips and reserved mixed mushrooms (NOT the portobello tops). Continue cooking another minute. Add the chicken broth, cover and cook 2 minutes over medium heat. Stir in the cornstarch mixture and heat through, uncovered, until the sauce is thickened.
To serve, place one portobello half, top side down on a plate. Place a scallop on top so it stands upright. Place another portobello on top, leaning it to resemble a partially open seashell. Spoon some of the stir fried vegetables around the sides of the plate. Top with straws of fresh chive. Serve immediately.
Serving Suggestion:
Serve the stir-fried vegetables over noodles, placing the 'portobello scallop' to the side. To do this, cook some Chinese noodles (udon) until al dente. Rinse in cold water and drain well, lifting up the strands to keep them from sticking together. Toss the cooled, drained noodles with a small amount of sesame oil and light soy sauce. This may be done 2 hours in advance and let to sit at room temperature until ready to use. Place the portobello scallops on plates, then arrange the noodles around them. Place the stir-fried vegetables on top of the noodles and serve.
From: Diane Lazarus
Yield: 4 servings