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“Play Action Pass” Scallops



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6 sea scallops
1 tbsp. olive oil
2 tsp. lemon juice
1/2 tsp. chopped fresh dill
Salt, as needed
Black pepper, as needed
6 small portobello mushrooms rubbed lightly with olive oil
6 whole Georgia pecans, for garnish
1/2 cup marscapone cheese
1 tbsp. tomato paste
2 tbsp. chopped Georgia pecans
1 tbsp. minced chives
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. white pepper


  1. 1
    Place the sea scallops in a plastic container and rub with olive oil, lemon juice, dill and salt & pepper. Cover and hold in refrigerator until you are ready to grill.
  2. 2
    Clean and dry the portobello mushrooms and remove the stems. Rub lightly with olive oil. Hold until you are ready to grill.
  3. 3
    In a container, combine the Marscapone Cheese Filling ingredients such as mascarpone cheese, tomato paste, chopped Georgia pecans, minced chives, garlic powder, 1/8 tsp. of salt and white pepper. Cover the container and hold in the refrigerator until you are ready to grill.
  4. 4
    Preheat your Coleman Road Trip GRILL® to medium. Place the mushrooms and scallops on the hot grill and cook for 4 minutes on each side.
  5. 5
    Turn the mushrooms on the grill so the open side is up. Distribute the Marscapone Cheese Filling into each mushroom cap and place a grilled scallop on top of the filling in each mushroom. Continue to cook for an additional 3 minutes or until you see the Marscapone Cheese Filling begin to boil.
  6. 6
    Remove from the grill and top each mushroom with a Georgia Pecan & dill sprig. Enjoy.


Mascarpone cheese can be substituted by blending 1/4 cup sour cream and 1/4 cup whipped cream cheese.

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cuisines North & South American
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