Scallop-Topped Portabello Mushrooms

1. 1

   Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes.

2. 2

   Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.

3. 3

   Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.

4. 4

   Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat.

5. 5

   Add the scallops, and cook until just firm, and lightly browned on both sides.

6. 6

   Divide scallops among mushroom caps.

7. 7

   Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.

8. 8

   Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes.

9. 9

   Sprinkle with green onions to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.