One Pan Seafood Pot Pie

One-Pan Seafood Pot Pie

This comforting pot pie can be made with any kind of white-fleshed fish—rockfish, haddock or cod are all excellent choices, as their mild flavor works well with the creamy sauce. Use any kind of oven-safe pan that is at least 10 inches (25 cm) in diameter and has a depth of at least 2 inches (5 cm). 
Ingredients:
1 sheet pre-rolled butter puff pastry (225 g, from a 450-g pkg)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) unsalted butter
1 small onion, finely diced
1/2 fennel bulb, trimmed, finely diced
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) whole milk
1 cup + 2 tbsp (250 mL + 30 mL) heavy cream, divided
Salt to taste
2 tsp (10 mL) Dijon mustard
1/3 cup (80 mL) frozen peas
1/4 cup (60 mL) roughly chopped parsley
1 lb (455 g) skinless, boneless white-fleshed fish, cut into
1-inch (2.5-cm) pieces
1/4 lb (115 g) medium (30 / 40 count) scallops
Directions:
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

Place puff pastry on a sheet of parchment paper and roll out the pastry sheet so it stretches to an 11-inch (28-cm) square. Cover and refrigerate until ready to use.

Heat oil and butter in a 10-inch (25-cm) round and 2-inch (5-cm) deep cast-iron skillet or ovenproof frying pan over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until slightly golden, 5 to 7 minutes.

Stir in flour. Cook 1 minute. Slowly and carefully pour in milk and 1 cup (250 mL) cream, mixing constantly, until smooth. Season with salt. Raise heat to high. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 3 minutes. Turn off heat and stir in Dijon, peas, parsley, fish and scallops.

Place pan onto prepared baking sheet. Brush rim of pan with a little of remaining 2 tbsp (30 mL) cream. Top with puff pastry, letting edges drape over pan. Carefully press pastry to adhere to pan rim, using oven mitts if pan is too hot. Cut a slit in middle of pastry with a paring knife. Brush top of pastry with remaining cream.

Place in preheated oven and bake until pie is bubbling, and pastry is golden brown, 30 to 35 minutes.

Serves 2 to 3

Scallops With Citrus-Ginger Sauce

Scallops With Citrus-Ginger Sauce

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce.  Serves 4 

Ingredients

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange zested and juiced
1 lemon juiced
1 tbsp fresh ginger grated
2 tbsp butter or ghee
sea salt to taste
fresh thyme for garnish
Instructions
Pat your scallops dry with a paper towel and sprinkle them with sea salt.

Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.

Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.

Plate your scallops, drizzle more sauce on top and garnish with thyme. 

Serving suggestions:  

 Bok Choy, Swiss Chard, Mashed Cauliflower and Green Beans.

Notes
Avocado oil is preferred over olive oil in this recipe as its heated to nearly its smoke point. Avocado oil is more stable at those higher temperatures. 

Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they'll continue to cook after they're removed from the stove.

To make the scallops dairy-free and Whole30 compliant you can use ghee or coconut milk instead of the butter. 

Scallop Tiradito

                                

Scallop Tiradito

Preservative-free scallops are sweeter and more flavourful than “wet” (aka “preserved”) scallops and are the only kind you should eat raw. A good fishmonger should have these available—ask for “dry-pack” scallops, and yes, it’s totally ok to buy them frozen if that’s what they’ve got. They should be ivory-coloured instead of white, and, if fresh, sticky (not slippery) and smelling of the sea. Once you’ve scored them you’re done with the hard work. This beauty takes seconds to make and is perfect ice-cold-beer food. For the ginger juice, squeeze grated ginger between your fingertips over a measuring spoon—keep the juice and discard the pulp.    
Ingredients:
1/2 habanero pepper, ribs and seeds removed
1 tsp (5 mL) chopped garlic
Pinch fine sea salt
2 tsp (10 mL) ginger juice (see note above)
Juice of 1 large chilled lemon, strained
Juice of 2 chilled limes, strained
6 large dry-pack scallops, chilled (see note above)
1 mini cucumber, sliced very thinly
2 tsp (10 mL) extra virgin olive oil
2 chilled passion fruit, halved
Maldon salt
Small handful cilantro leaves
Plantain chips to serve 

Directions:

Place a lipped plate or platter in the fridge while you’re doing your prep.

Combine the habanero and garlic on a cutting board and finely chop. Add a pinch of salt and work mixture into a smooth paste by smashing and dragging it against cutting board with the side of your chef’s knife. Add this to a small bowl along with ginger juice, lemon and lime juices. Put bowl in fridge and take out platter.

Cut each scallop into four thin coins. Arrange on platter along with cucumber slices. Pour lemon Citra hops deliver bright notes of lemon zest and a gentle bitterness to this pale ale, just right for balancing the light sweetness of the scallops. juice mixture over and drizzle with olive oil. Spoon passionfruit pulp overtop, season with Maldon salt, and scatter with cilantro. Serve with plantain chips while the scallops and dressing are still nice and cold.  Serves 4 to 6

Spinach Salad With Stuffed Mushrooms

Spinach Salad With Stuffed Mushrooms

Ingredients:

Mushrooms:

12 large Cremini mushrooms

8 large scallops cut in chunks

4 teaspoons Saki

1 medium 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 bread crumbs

2 tablespoons vegetable oil

Salad:

6 cups baby spinach

1/2 cup chopped red onion

Dressing:

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce

2 tablespoons vegetable oil

Directions:

Score the tops of the mushrooms with a knife in the crosshatch pattern.  Place scallops. sake, egg, grated lime rinds sauce, salt and pepper, cornstarch and sugar in the 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*F degrees.

Heat an oven-proof skillet on a medium heat and add oil.  Fry mushrooms coated side down for 30 seconds, just 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 sauce, and oil.  Toss the salad.

Slice the mushrooms into three or four slices each.  Place in a circle on plate.  Top with a twist of spinach salad.  Serves 4

Cauliflower Risotto With Seafood

Cauliflower Risotto With Seafood

Cauliflower is a vegetable that can mimic other foods. Purée steamed cauliflower with some stock and people will swear there is cream in it. You can make a vegan macaroni and cheese with a cauliflower sauce instead of milk and cheese. Here the method of cooking is similar to making a risotto and in fact you could mistake this for the real thing. It has the richness of a risotto but with the added advantage of being low in carbohydrates. Ingredients: 3 tbsp (45 mL) butter, diced ½ cup (125 mL) fresh bread crumbs 1 large head cauliflower, leaves removed 2 tbsp (30 mL) olive oil 3/4 cup (175 mL) chopped shallots 1 tbsp (15 mL) chopped garlic 2 tsp (10 mL) chopped fresh thyme 1 tsp (5 mL) dried chili flakes or to taste 6 oz (175 g) scallops, diced 6 oz (175 g) shrimp, diced ½ cup (125 mL) chicken stock 3 cups (750 mL) sliced spinach Salt and freshly ground pepper Directions: Heat 1 tbsp (15 mL) butter in a small pan over medium heat, reserving remainder. Add bread crumbs and cook, stirring occasionally, until bread crumbs are toasted, about 5 minutes. Reserve. Core the cauliflower. Break off the florets into small, evenly sized pieces. Place in food processor and pulse or process with an on-off motion until the cauliflower is the size of peas. Heat oil in a skillet over medium heat. Add shallots and sauté for a minute or until beginning to soften. Add garlic and sauté for another 30 seconds. Increase heat to medium-high and add cauliflower, thyme and chili flakes. Continue to sauté for 1 to 2 minutes or until cauliflower begins to brown. Stir in scallops and shrimp. Add ¼ cup (60 mL) stock and stir until it is absorbed, about 2 minutes. If cauliflower is not yet tender, add remaining stock. Add spinach and cook until spinach has wilted. Season well with salt and pepper. Stir in remaining butter until absorbed, and sprinkle with bread crumbs. Serves 8

Seared Scallops With Creamy Fettuccini And Peas

Seared Scallops With Creamy Fettuccini And Peas

Simple, yet elegant enough for a dinner party, this beautiful dish is a show stopper.  The classic Alfredo Sauce tastes delicious, but it's actually easy to prepare.  This recipe actually makes more than what you will need.  Store what is left over in an airtight container in the refrigerator and use within three days, tossing it with your favorite pasta and vegetables.  Add a few tablespoons of cream if necessary to loosen it to the proper consistency.

Ingredients:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan Cheese
Pinch of freshly grated nutmeg
Kosher salt and freshly grated pepper

12 ounces dried fettuccini
1/3 cup fresh or frozen shelled peas
Grated zest of one lemon
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 lb. sea scallops

Directions:

Bring a large pot of generously salted water to a boil over high heat.

To make the sauce, in a saucepan over medium-low heat, warm the cream. In another saucepan over medium heat, melt the butter. Add the warm cream to the butter and stir in the cheese. Add the nutmeg and season to taste with salt and pepper.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. The sauce will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick. Measure out 1 1/2 cups  and save the rest for another use.

Add the fettuccine to the boiling water and cook according to the package directions. Ladle 1 cup (8 fl. oz./250 ml) of the cooking water into a heatproof bowl and set aside. Drain the pasta in a colander, rinse under cold water, drain again and set aside.

Rinse out the pot you cooked the pasta in and place over medium heat. Add the alfredo sauce and rewarm gently. Add the fettuccine and the peas to the sauce and toss and cook until the pasta is warmed through. If your sauce seems too thick, add the reserved pasta water, 1 Tbs. at a time, until you reach the desired consistency. Stir in the lemon zest and season with salt and pepper. Keep warm over very low heat.

In a fry pan over high heat, warm the olive oil. Meanwhile, remove the tough tab of muscle from the edge of each scallop, if necessary, and season them all over with salt and pepper. When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side.

Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.

2500th  Recipe

Today I complete the journey I began 10 1/2 years ago.  The blog has been a great investment of my time which I looked forward to sharing with so many unknown readers.  It is my hope you have truly enjoyed your visit to the blog.  This is my final recipe I will share and do hope you will return to search a favorite.  Donna

Seared Scallop Salad with Orange and Bacon

Ingredients:

3 oranges

¼ cup olive oil

1 tbsp white wine vinegar

1 tsp maple syrup

½ tsp minced garlic

Salt and black pepper to taste

4 slices bacon, finely chopped

12 large dry-packed scallops, patted dry

8 cups washed and dried salad greens

Directions:
Grate 1 tsp zest and squeeze 2 tbsp juice from 1 orange. Cut peel and white pith from remaining oranges and separate into segments.

In a small bowl, whisk together orange zest and juice, oil, vinegar, maple syrup, garlic and salt and pepper to taste.

In a large nonstick skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes. Drain on paper towels.

Add scallops to skillet. Cook, without moving them, until seared, about 2 minutes. Turn scallops and cook until seared, 1 to 2 minutes.

In a large bowl, toss salad greens and orange segments with just enough dressing to coat them. Divide salad among 4 plates. Top each salad with scallops. Drizzle scallops with any remaining dressing. Sprinkle salads with bacon.

Serves 4

Seared Scallop Salad With Orange and Bacon

Seared Scallop Salad with Orange and Bacon

Ingredients:

3 oranges
¼ cup (60 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) maple syrup
½ tsp (2 mL) minced garlic
Salt and black pepper to taste
4 slices bacon, finely chopped
12 large dry-packed scallops, patted dry
8 cups (2 L) washed and dried salad greens

Directions:

Grate 1 tsp (5 mL) zest and squeeze 2 tbsp (30 mL) juice from 1 orange. Cut peel and white pith from remaining oranges and separate into segments.

In a small bowl, whisk together orange zest and juice, oil, vinegar, maple syrup, garlic and salt and pepper to taste.

In a large nonstick skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes. Drain on paper towels.

Add scallops to skillet. Cook, without moving them, until seared, about 2 minutes. Turn scallops and cook until seared, 1 to 2 minutes.

In a large bowl, toss salad greens and orange segments with just enough dressing to coat them. Divide salad among 4 plates. Top each salad with scallops. Drizzle scallops with any remaining dressing. Sprinkle salads with bacon.

Serves 4

Sancerre-Poached Scallops And Soft Grits

Sancerre-Poached Scallops And Soft Grits

Ingredients:
1 quart chicken or low sodium broth
1 cup quick-cooking grits
1/4 cup finely grated Parmigiano-Reggiano
6 tablespoons unsalted butter
Kosher salt and pepper
1 shallot sliced
2 garlic cloves, crushed
2 cups Sancerre
12 jumbo sea scallops (1 1/2 lbs)
1/2 cup hazelnuts, toasted, skinned and chopped
Snipped chives for garnish

Directions:
In a medium saucepan, bring the chicken stock and 1 cup of water to a boil.  Gradually stir in the grits and simmer overe moderately low heat, stirring frequently until the grits are tender, about 15 minutes.  Remove from the heat and stir in the cheese and 2 tablespoons of the butter.  Season with salt and pepper.  Keep warm over a very low heat: stir in tablespoons of water if too thick.

Meanwhile, in another medium saucepan, melt 2 tablespoons of the butter over moderate heat.  Add the shallot, garlic and a pinch of salt and cook until softened, about 3 minutes.  Carefully add the wine and bring to a simmer, until cooked through, 5 to 7 minutes.  Transfer the scallops to a plate and keep warm.  Discard the poaching liquid.

In a small skillet, melt the remaining 2 tablespoons butter.  Add the hazelnuts and cook, stirring until warmed, about two minutes.  Serve the scallops over the grits, topped with the hazelnuts and snipped chives.

Pea Sauce With Shrimp Or Scallops

Pea Sauce With Shrimp Or Scallops

Ingredients:
1 pound frozen peas
1 to 2 Tablespoons green curry paste
1/3 cup creme fraiche or sour cream
salt to taste
Grilled /butter browned shrimp or scallops

Directions:
Cook 1 lb of frozen peas, then add to a blender or food processor along with 1 to 2 Tbsp of green curry paste and about 1/3 cup creme fraiche or sour cream and salt to taste. This wonderful puree goes fantastic with grilled / butter browned shrimp or scallops!

Scallops With Curried Coconut Milk

Scallops With Curried Coconut Milk
Definitely a 5*

Ingredients:

1/4 cup plus 1 tablespoon vegetable oil

2 onions, finely chopped

4 garlic cloves, minced

2 tablespoons minced fresh ginger

1 1/2 tablespoons ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/8 teaspoon turmeric

1/8 teaspoon cayenne

1 cup chopped canned tomatoes, drained

2 1/2 cups canned unsweetened coconut milk

1 tablespoon brown sugar

1 1/4 teaspoons salt, plus more to taste

1 1/2 pounds sea scallops, thawed

Pepper

1 cup snow peas or snap peas

Cilantro or parsley for garnish

Steamed Jasmine or Basmati rice, for serving

Lime wedges, for serving

*

Directions:

In a large frying pan, heat 1/4 cup oil over moderately high heat.  Add onions and cook, stirring frequently until golden.  Add garlic and ginger; cook stirring for 1-2 minutes.

Add coriander, cumin, cinnamon, turmeric and cayenne; cook for 30 - 60 seconds, stirring.  Add tomatoes and cook stirring for 1 minute. 

Add coconut milk, brown sugar and salt; bring to a low boil.  Reduce the heat to a simmer aanad cook, stirring frequently, until thickened, about 5 - 10 minutes.

While the sauce is simmering, heat a large nonstick pan over high heat.  Add 1 tablespoon oil to the pan. Season the scallops with salt and pepper to taste and place them in the hot pan.  Cook until browned on one side (about 2 minutes) turn over and cook until just done (1 - 2 minutes).  Remove the scallops from the pan and place in a large serving bowl.

Add snow peas to the simmering sauce mixture and cook until the peas are cooked through (1 - 2 minutes).  Pour the sauce over the scallops and garnish with cilantro or parsley.  Served with steamed rice and lime wedges.  Makes 4 servings.

Bay Scallop Gratin

Bay Scallop Gratin

Ingredients
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

*

Directions:
Watch how to make this recipe.
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/bay-scallop-gratin-recipe.html?oc=linkback

Poached Scallops In Brandy Cream Sauce With Melted Fontina Cheese And Crispy Pancetta

Poached Scallops In Brandy Cream

Sauce With Melted Fontina Cheese

And Crispy Pancetta

Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close.  I attended her class, "Seafood Extravaganza". I now have posted the five recipes from this class.  Enjoy.

*

Ingredients:

3 tablespoons butter

1 garlic clove, sliced

1 1/4 cup heavy cream

1/2 cup brandy

Salt and freshly ground pepper

2 tablespoons parsley, rough chop

1 pound scallops U-10

2 scallions, thinly sliced

3/4 cup Italian Fontina cheese, grated
3 ounces pancetta, small dice, cooked crispy

*

Directions:

Preheat the oven to 475 degrees.

Melt the butter in a large skillet over medium heat, add the garlic, parsley, scallions, and brandy.  Season with salt and pepper to taste.  Simmer for 8 to 10 minutes.

Add the scallops and continue to simmer for 5 more minutes covered.  Remove cover and stir in the cream.  DO NOT BOIL, stirring constantly until sauce starts to thicken.

Sprinkle on the Fontina cheese and return skillet to the oven.  Bake scallops (or broil) until cheese is melted and starts to get golden brown.

Place scallops on a platter and drizzle with any additional sauce.  Sprinkle with crispy pancetta and serve hot.

Note:  Pancetta is Italian cured bacon.  A good substitute is a smoked thick sliced bacon.

Bacon Wrapped Scallops With Creamy Mascapone Polenta and Warm Roasted Pepper Salad

Bacon Wrapped Scallops With

Creamy Mascarpone Polenta

And Warm Roasted Pepper Salad

Ingredients:

6 sea scallops

6 bacon strips

1 clove garlic, peeled and thinly 

   stripped

3 tablespoons olive oil

2 red bell peppers, roasted, peeled,

   and cut into thick strips

1/2 teaspoon salt

1/2 teaspoon paprika

3/4 cup instant polenta

3 tablespoons mascarpone

2 tablespoons vegetable oil

1/2 cup dry white wine

4 large basil leaves, torn

Salt to taste

*

Directions:

Wrap a strip of bacon around each scallop.  Slide rosemary twigs or bamboo skewers into the scallops to secure the bacon and make it easier when turn when sautéing.  Refrigerate until ready to cook.

*

Toast the garlic in the olive oil until light golden-brown, swirling the pan constantly.  Add the peppers and season with salt to taste.  Cook just long enough to heat the peppers through, then tip them onto a plate and set aside.

*

Bring the chicken stock to a boil in a medium sized saucepan.  Season with salt and paprika.  Whisk in the polenta and cook for 10 minutes, stirring constantly.  Remove from heat and stir in the mascarpone.  Adjust the seasonings and set aside until ready to serve.  If the polenta cools, it will stiffen up.  If this happens heat the polenta over a low heat as you vigorously whisk in a little more stock to restore the creamy texture.

*

Heat the skillet and when hot add the oil in a large non-stick sauté pan (until smoking).  Season the scallops with salt and pepper (leaving them on the skewers).  Sear the scallops (2 minutes on each side) and reduce the heat to medium high once they have begun to color around the edges.  

*

Shake the pan gently so the oil gets under the scallops; this helps them sear and color evenly.  Flip after 2 minutes and cook for another 2 minutes.   Remove the scallops from the pan and keep in a warm place loosely tented with aluminum foil.

*

Pour the wine into the pan and sinner for 1 minute scraping any browned bits from the bottom of the pan.  Add the peppers, and cook until the wine has fully reduced.  Remove from heat and toss in the basil.

*

Spoon a pool of polenta onto heated plates.  Lay a skewer of scallops over the polenta and then pull out the skewer.  Serve the warm pepper salad on the side.   Serves 2 

Pair with Pinot Noir

Spinach Salad With Stuffed Mushrooms .5*****

Spinach Salad With Stuffed Mushrooms 5*****

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.  This said is great for entertaining with brief last minute assembly.

Ingredients:

Mushrooms:

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

Salad:

6 cups baby spinach

1/2 cup finely chopped red onion

Dressing:

1 Tablespoon seasoned rice vinegar

1 Tablespoon soy sauce

2 Tablespoons vegetable oil

Directions:

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