Thursday, September 20, 2007

Spinach Salad With Stuffed Mushrooms ..... This recipe is great also for entertaining. It has brief last minute assembly. It's a keeper !

Spinach Salad With Stuffed Mushrooms
Scallop stuffed mushrooms are the highlight of this salad. They could also be served alone as an hors d'oeuvre or as a garnish around grilled fish.
12 large cremini mushrooms
8 ounces scallops, cut in chunks
4 teaspoons sake
1 med. egg beaten
3/4 teaspoon grated lime rind
2 teaspoons light soy sauce
salt and freshly ground white pepper
4 teaspoons cornstarch
1/2 teaspoon sugar
3 tablespoons Panko crumbs
2 tablespoons vegetable oil
6 cups baby spinach
1/2 cup finely chopped red onion
1 Tablespoon seasoned rice vinegar
1 Tablespoon soy sauce
2 Tablespoons vegetable oil
Score the tops of the mushrooms with a knife in a crosshatch pattern. Place scallops, sake, egg, grated lime rind, soy sauce, salt, pepper, cornstarch and sugar in food processor. Process until mixture is smooth.
Fill mushroom caps with about 2 Tablespoons paste rounding it very slightly in center.
Press mushrooms paste side down, firmly into mixture, making sure the whole top is coated. Reserve.
Preheat oven to 400 degrees.
Heat an ovenproof skillet on a medium heat and add oil. Fry mushrooms, coated-side down for thirty seconds or until coating is golden. Turn over and place skillet in oven. Bake for 5 minutes or until mushrooms are tender.
Combine spinach and red onions. Whisk together rice vinegar, soy and oil. Toss with salad.
Slice mushrooms into three or four slices each. Place in a circle on plate. Top with a twist of spinach salad. Serves 4

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