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Scallop-Stuffed Mini Portobello Mushrooms with Linguine
Serves 4
Elegant entertaining never had it this easy! A meal that is sure to impress.
12 (2-inch) mini portobello mushrooms
2 tablespoons balsamic vinegar
12 sea scallops
1 egg, lightly beaten
1/2 cup dry seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
2 cups cooked linguine
Preheat oven to 400° F. Lightly spray the interior of a shallow casserole dish with vegetable oil spray; set aside. Remove stems from mushrooms. Using a sharp knife, cut an “X” (about 1/4 inch deep) into the cap of each mushroom. Brush balsamic vinegar over the surface (cap) of each mushroom and place cap-side-down in the prepared casserole dish. Dip scallops in egg, then coat with breadcrumbs. Place one scallop on top of each mushroom. Sprinkle 1 teaspoon of Parmesan cheese over the top of each scallop. Spray surface lightly with vegetable oil spray. Bake for 12 to 14 minutes, or until scallops are cooked through (do not over-cook or scallops will be rubbery). Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic, and lemon zest, and sauté for 10 to 15 seconds, or until flavors have blended throughout oil. Add lemon juice and linguine, and cook for 2 to 3 minutes, or until pasta is warmed through, stirring occasionally. To serve, mound 1/2 cup pasta on a pretty dinner plate and place 3 scallops/mushrooms on the side of the pasta. Repeat with the remaining pasta and scallops/mushrooms. Serve warm and enjoy!
