Order Online With Curbside Pickup, Overnight Shipping or Visit Us in New Bedford, MA
2 Pounds of 10/20 Fresh Sea Scallops
2 Pounds of Fisherman's Market Jonah Crab Leg Meat
2 Large Tubs of Cream Cheese
2 Onions (Red or Yellow)
8 Large Portobello Mushroom Caps
Shredded Mozzarella Cheese
Montreal Chicken Seasoning
Red Pepper Flakes
Dried Jalapeno Flakes
Grated Parmesan Cheese (Shaker Cheese)
How To Prepare:
Start off by removing the stems from your mushroom caps & washing the outside & inside well with a strong cold water faucet stream. Let each mushroom fill with water & empty it out. Leave mushrooms upside down while preparing other ingredients to allow excess water to drip away.
In a large mixing bowl, combine your crab meat, cream cheese, diced chives, Parmesan cheese, mozzarella cheese, pepper, paprika, dried jalapeno flakes, Montreal chicken seasoning, oregano, diced peeled garlic & add a touch of cayenne pepper (optional) for a nice kick! Be sure to save about 1/4 of the bag of mozzarella cheese & a handful of chopped chives for topping your mushrooms later. Mix all ingredients very well with a spoon or spatula & add spices to taste.
Flip over your mushrooms onto a foil wrapped cookie sheet or long pan. Add 2 tablespoons of olive oil to each cap. Sprinkle the Montreal chicken seasoning lightly in each cap as well.
Cut your onions into 8 even slices. Add olive oil to a pan with grill lines & heat on high. Add your onions to the pan & quickly brown each side. Remove the center of each onion and place into each mushroom cap leaving the stem center exposed.
Now, add with a large spoon your crab & cream cheese stuffing to each mushroom cap and be sure to pack each one down firmly, especially trying to fill in the middle of the onion hole.
Pre-heat your oven to 375 degrees Fahrenheit.
Sprinkle paprika atop each mushroom cap & finally add the remaining mozzarella cheese on top.
Insert pan into the oven and close the door.
Now, we will prepare our scallops. Empty your 2 lbs. of sea scallops into a large bowl, add water to rinse each scallop off quickly, remove the "sweet meat" (optional) and place all scallops on a paper towel to absorb any excess water. Sprinkle Himalayan salt & pepper on top of your scallops.
Add olive oil to your grill mark pan and begin to quickly cook each side of the scallops for no more than 35 seconds. The scallops will finish cooking in the oven later.
Once all of your scallops are golden grill marked on each side you are ready to add the scallops to the mushrooms. Remove the pan carefully from the oven & place on a hot mat or towel to avoid burning your counter top.
Gently push 4 scallops into each mushroom cap arranged in a cross-like formation.
Add the pan back into the oven & set the oven to broil on high. Leave the mushrooms in oven for 5-7 minutes carefully watching the scallops & stuffing turn golden brown. Remove the mushrooms before it burns the scallops no more than 7 minutes later! Every oven varies so take caution on this step.
Make jasmine rice to taste and add some Montreal chicken seasoning to make a common flavor of the rice & mushroom.
Take mushrooms out of oven & place pan on a heat mat or towel once again. Sprinkle the remaining chives on top of the mushrooms and place each mushroom into a large round or square deep plate.
Surround your mushroom with the jasmine rice all around the mushroom cap.
Serve & enjoy!
FUN FACT: The Jonah crab (Cancer borealis) is a marine brachyuran crab that inhabits waters along the east coast of North America from Newfoundland to Florida.