Scallop-Topped Portabello Mushrooms

• 3 tablespoons butter, divided
• 4 large portobello mushrooms, stems removed
• 1 dash garlic powder
• 1 tablespoon butter
• 2 pounds scallops
• 1 cup Japanese mayonnaise, such as Kewpie brand
• 1/2 teaspoon chili-garlic sauce, or to taste
• 2 tablespoons green onions, chopped

1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes.
2. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
3. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
4. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat.
5. Add the scallops, and cook until just firm, and lightly browned on both sides.
6. Divide scallops among mushroom caps.
7. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
8. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes.
9. Sprinkle with green onions to serve.

butter, portobello mushrooms, garlic powder, butter, scallops, japanese mayonnaise, chiligarlic sauce, green onions

Taken from allrecipes.com/recipe/scallop-topped-portabello-mushrooms/ (may not work)