Scallop-stuffed Mushrooms; Mom’s new recipe is a new home-style favorite

By Elaine Liu (eliu.tumblr.com) — “When I was small and my mom would ask me what I wanted to eat, I would say, “我想吃好吃的東西” which translates to, “I want to eat something delicious.” This is still my wish. I’m always on the lookout for something good to eat!”

Scallop-Stuffed Mushrooms were a pleasant surprise from mom

When I’m at school, one of the things I miss the most is definitely, mom’s cooking. No matter how fancy and extravagant a meal you can receive at a restaurant, more often than not, the simplicity and nostalgia of the food you grew up eating is what you crave the most.

After what felt like a long semester, I finally got to go home and enjoy the food from my mom’s kitchen. In addition to making all of my favorite dishes, my mom, a lover of food and passionate about cooking, also experimented with new recipes. That’s how she came up with these scallop stuffed mushrooms. She had made shrimp stuffed mushrooms in the past, but with many sea scallops on hand, she came up with this – and boy was it delicious. The ingredients are minimal and few, but the result was a beautifully fragrant, flavorful and hunger inducing dish that we couldn’t wait until all dishes were ready at the table to eat. Everyone crowded around and picked up a piece, took a bite and let the flavorful juice from the mushroom flow out, all the while savoring the rich and tender scallops with a slightly crisp exterior that resulted from the searing.

The pure, natural taste of mushroom and scallop was what made this dish so wonderful. We didn’t need heavy sauces or flavorings – just simple home cooking to make food taste so good. I’m sure this is now on my list of dishes to request when I see my mom again!

Ingredients:

• 1 pound sea scallops
• 1 box button mushrooms
• 1 scallion, chopped
• 3 cloves garlic, minced
• cornstarch
• salt
• oil

Method:

1. First, clean the scallops and use a paper towel to dry them thoroughly
2. Chop the green onion and mince the garlic. Put them in a bowl.
3. Heat oil in a pan and pour the hot oil into the bowl with green onion and garlic. Then, add salt to season.
4. Combine the oil mixture with the scallops to coat them.
5. Sprinkle a little cornstarch over the scallops. Cornstarch will help the scallop and mushroom stick together and prevent juice loss. Be careful not to overuse it or the food will look sticky and lose the fresh taste.
6. Clean the mushrooms and remove the stems. Wipe off any water on the mushrooms and fill with the scallops (one scallop per mushroom, depending on sizes).
7. Lightly coat the stuffed mushrooms with some more cornstarch to prevent the scallop from falling out. Be careful not to overuse cornstarch.
8. Place a thin layer of oil into a pan and heat.
9. Place stuffed mushrooms, scallop side up and fry until the bottom turns golden brown. Then, turn the mushrooms to the other side and fry until the scallop is seared golden brown.
10. Serve hot, sprinkled with extra chopped green onion for garnish.

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