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Crusted Scallops in Mushroom Caps with Ginger Mushroom Puree

scallops recipe

Crusted Scallops & Mushroom Caps

Here is a recipe that combines the sweet, saltiness of scallops with the earthy, richness of portobello mushrooms. This appetizer will be the hit of the party or you may want to make it the main course.  It is simple to make and served with a delicious ginger mushroom puree.  You won’t be able to get enough.


Ginger Mushroom Puree

  • ½ cup chopped vidalia onions
  • ½ cup chopped baby portobello mushrooms
  • 1Tbsp. olive oil
  • 1 tsp. brown sugar
  • 1 Tbsp. ginger paste (available in the fresh section in your market)
  • 1 cup chicken stock
  • 2 Tbsp. plain greek yogurt
  • Sea salt & black pepper to taste

Crusted Scallops in Mushroom Caps

  • 6 Large baby portobello mushrooms
  • Canola spray
  • 2 Tbsp. curry powder
  • 2 Tbsp. paprika powder
  • 6 Large sea scallops
  • 2 Tsp. chopped scallions
  • 2 Tbsp. canola oil


Ginger Mushroom Puree

  1. Sauté the onions and mushrooms in olive oil until cooked through.
  2. Stir in the ginger and brown sugar, add chicken stock and simmer until half of the chicken stock is gone.
  3. Remove from heat and add yogurt, salt and pepper.
  4. Place the mixture in a mini food processor and puree. Set aside.

Crusted Scallops in Mushroom Caps

  1. Clean mushrooms and remove stems.
  2. Lightly spray with canola oils and place in oven for 15 mins at 350 F or until just cooked through.
  3. Combine curry and paprika in a plastic bag and toss scallops in this mixture until well coated.
  4. Pan fry the sea scallops in canola oil, turning once when a nice crust forms.
  5. Place one scallop on each mushroom.
  6. Serve with the puree and garnish with scallions or mint leaves as a nice alternative.
  7. This can be served as an individual appetizer with a dollop of puree on the top or as a group on an appetizer plate.

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Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself. "I do all my own recipe photos and also contribute to my husband, Corky Decker's writing about fishing and hunting with photos and editing," she says. Maggie is currently working on a cook book all about recipes for fish and game. "I really like to catch, hunt or gather my own food and avoid over processing," she says. "I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!" For more of Maggie's recipes, visit Corkydecker.com and click on recipes.