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1
Scrape out the gills from the mushroom caps with a spoon, and set aside.
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2
Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
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3
Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
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4
Alternatively, heat a grill pan or large saute pan over high heat.
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5
Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
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6
If using a pan, add 2 additional tablespoons of oil and swirl to coat.
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7
Grill or saute the mushrooms, turning once, until brown, 8-10 minutes.
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8
Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
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9
Cut mushrooms into 1/4 inch slices.
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10
Remove scallops from marinade and blot to remove excess.
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11
Encircle each scallop with 1 or 2 mushroom slices, then insert a skewer through the center to make a 'handle' and hold mushroom in place.
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12
(I used 1 slice of mushroom, and wrapped sideways, so that the length of the mushroom was parallel to the skewer, and secured on both ends.
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13
).
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14
Place 2 scallops on each skewer.
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15
If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
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16
Lightly pepper the scallops, and, working in batches, saute the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
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17
If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
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18
If serving as an appetiser, arrange lollipops on an oval platter.
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19
To serve as a starter, divide the greens among 4 plates.
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20
Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.
