Prep 4 hrs
Cook 16 mins
These are a fun, different appetiser with an Asian flair. Threading the mushrooms around the scallops perfectly is a touch fiddly, but the rest of the prep work is so easy, this is quite forgivable. The marinade leaves an enjoyable touch of citrusy character, without overwhelming the delicate taste of the scallops. Another gem from Ming Tsai's 'Simply Ming.'
- 2 large portabella mushrooms, stemmed
- 453.59 g medium sea scallops
- 29.58 ml canola oil, plus
- 59.14 ml canola oil, if needed
- kosher salt
- fresh ground black pepper
if serving as a first course
- 113.39 g mixed greens
- 1 lemon
- 15-20 5 inch wooden skewers, soaked in cold water for 1 hour
Miso-Citrus Marinade (use 2 cups)
- 236.59 ml sake
- 236.59 ml ponzu sauce
- 118.29 ml sugar
- 473.18 ml light miso (shiro-miso)
- 44.37 ml peeled and minced fresh ginger
- 236.59 ml canola oil
- Scrape out the gills from the mushroom caps with a spoon, and set aside.
- Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
- Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
- Alternatively, heat a grill pan or large sauté pan over high heat.
- Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
- If using a pan, add 2 additional tablespoons of oil and swirl to coat.
- Grill or sauté the mushrooms, turning once, until brown, 8-10 minutes.
- Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
- Cut mushrooms into ¼ inch slices.
- Remove scallops from marinade and blot to remove excess.
- 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.
- (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.).
- Place 2 scallops on each skewer.
- If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
- Lightly pepper the scallops, and, working in batches, sauté the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
- If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
- If serving as an appetiser, arrange lollipops on an oval platter.
- To serve as a starter, divide the greens among 4 plates.
- Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.