Tonight is the appetizers including our special ingredient of the week, Garlic! These were delectable. I did so good at not eating them until after I got the picture taken, then I tasted one. Divine they were! Luckily I didn't need to retake the picture as they were gone shortly after. The whole dozen of them!
This required a trip to the store to get the whole mushrooms as I apparently have been getting only the sliced ones lately. So I grabbed this and some cream for tomorrows soup dish, and a few more cloves of garlic and rushed home to prepare this dish. In the rush I forgot to get the shrimp which is what I planned on using for this, but at least I had these scallops at home, which I think turned out just as good if not better then the original plan!
I think I even have a guest cook lined up for Saturday! A friend of mine from work has this meatloaf she has been dying to get to me, but it is always her mother who makes it for her. So she is going to acquire the recipe and share it with all of us!
So without making you wait any longer, here is the recipe for the appetizer of the week!
Scallop Stuffed Mushrooms
30-40 scallops (about 1/4 of a lb)
1 package whole mushrooms (I ended up using a dozen of them)
2 tablespoons butter
2 tablespoons minced garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon parsley (for color mainly, though it ended up browning by the end)
1 tablespoon dried onion
In a pan I put the scallops butter and garlic in, and cooked them through on medium high, then added the stems of the mushrooms(very finely chopped) and the rest of the seasonings, kept agitating it as it finished cooking and reducing down.
I cut out the inner hood of the mushrooms to give me a little bit room for stuffing, but kept the gills in. I took some whipped cream cheese with chives and with a spoon spread a thin layer over the bottom of the mushroom, then spooned 3 on average scallops with the mixture on top. then put a dash of garlic powder on the top. I placed them on a cooking sheet and sprayed lightly with olive oil. I cooked at 325 for about 10-15 minutes (when liquid starts to pool around the base of the mushroom).
Let stand for about 5-10 minutes and then they are ready to plate (if they get that far... soooooo good).
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