Hongos Rellenos (Smoked Scallops In Grilled Mushroom Caps)
Description
This elegant dish combines the smoky richness of sea scallops with the earthy depth of grilled portobello mushrooms. The scallops are gently smoked over corn husks for a distinctive aromatic finish, then nestled into warm, olive-oil basted mushroom caps. The ensemble is elevated by a luxurious Huancaina sauce&# 226;ÂÂa Peruvian-inspired blend of creamy evaporated milk, sharp Cotija cheese, and fiery Aji peppers. This recipe is perfect for date nights or special dinner parties, offering a sophisticated yet manageable menu item. The contrast between the tender seafood, the meaty mushroom, and the spicy, velvety sauce creates a memorable dining experience that balances bold flavors with delicate textures.Ingredients
Directions
-
Prepare the smoker: Place corn husk leaves in the bottom of the smoker and add a small amount of water to the pan.
-
Smoke the scallops: Place sea scallops on the grill grate and smoke over high heat for approximately 4 minutes, until lightly charred and cooked through.
-
Grill the mushrooms: Brush mushroom caps with olive oil and grill for 2 minutes per side until tender and slightly charred.
-
Make the Huancaina sauce: In a small frying pan, sauté chopped white onion and chopped Aji peppers in olive oil until softened.
-
Blend the sauce base: Transfer the sautéed onion and peppers to a blender. Add evaporated milk and whipping cream, then blend until smooth.
-
Strain and heat: Pour the blended mixture through a fine-mesh strainer into a sauté pan to remove any fibrous bits. Heat over medium heat.
-
Add flavor and thicken: Stir in dry sherry and Cotija cheese, heating gently until the cheese melts and the sauce is very warm. Gradually stir in cornstarch to thicken the sauce to a creamy consistency.
-
Final strain: Pass the finished Huancaina sauce through a fine-mesh strainer one last time to ensure a silky texture.
-
Assemble the dish: Coat the bottom of each serving plate with a generous layer of the warm Huancaina sauce.
-
Plate the components: Place one smoked scallop inside each grilled mushroom cap and arrange two stuffed mushrooms on each sauced plate.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 569.0kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.1g6%
- Cholesterol 140.0mg47%
- Sodium 2282.5mg96%
- Total Carbohydrate 63.3g22%
- Dietary Fiber 7.6g31%
- Sugars 34.4g
- Protein 69.5g139%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: If Aji peppers are unavailable, you can substitute with a mild chili pepper or a small amount of red pepper flakes for heat. Cotija cheese can be replaced with aged Parmesan or a firm feta if Cotija is difficult to find.
Storage: Leftover Huancaina sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to restore consistency. Smoked scallops are best served immediately but can be refrigerated for up to 24 hours.
Cooking Tip: Ensure your smoker is preheated before adding the scallops to achieve a good smoke flavor without overcooking the delicate seafood. Do not overcrowd the grill when smoking scallops.
Variation: For a vegetarian version, omit the scallops and serve the grilled mushroom caps topped with a dollop of the Huancaina sauce and fresh herbs.
