The scallops can be cut in half horizontally or crosswise to fit into the mushroom caps.
24 medium shiitake mushroom caps (about 1 1/2-inch diameter)
1/4 teaspoon freshly ground black pepper
12 medium sea scallops, cut in half (about 1 pound)
2 tablespoons commercial pesto
How to Make It
Preheat oven to 450°.
Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the pepper into the mushroom caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms at 450° for 10 minutes or until the scallops are done.
Wow, I've been making this for years and it remains one of my favorite appetizers to serve. So sad to see it didn't work out for the other reviewer! Love the scallop-pesto combo - not something I ever would have come up with on my own. I do use way more than 1/4 tsp pesto on each one - that's such a tease.