Seafood Stuffed Portabello

Ingredients:

4 large sea scallops
4-5 raw jumbo shrimp
6 oz lump crab meat (or one can lump crab meat)
1 stick unsalted butter
1/2 onion
1 small bell or banana pepper, chopped
1/2 long horn cayenne or jalapeno pepper diced finely
1 dried bay leaf, crumbled finely
1 sleeve Ritz crackers, ground
Lemon juice
4 tablespoons bottled Clam juice
Tarragon
Garlic powder
Kosher salt
Ground pepper
Old Bay Seasoning

In a medium skillet, melt butter over medium-low heat and add diced onion. Add a pinch of salt and sweat onions until nearly translucent before adding all the peppers.
Add a few sprinkles of lemon juice, approximately 1/2 to 1 teaspoon, the clam juice, crushed bay leaf, a dash of garlic powder, 2 pinches black pepper, and stir.
Cut shrimp (shells removed) and scallops into small pieces and add to the skillet.
Stir in the crab meat (drained if using canned)
Stir in a healthy shake (approx. 1 teaspoon each) of the tarragon and Old Bay
Reduce heat and simmer about 3 minutes, until shrimp meat turns thoroughly pink
In a food processor, grind the Ritz crackers and transfer to medium bowl.
Test seafood mixture, and adjust seasonings to taste before adding to cracker crumbs. Mix thoroughly.
Mound stuffing into portabello mushroom caps (stems removed) and top lightly with paprika

To finish:  mushrooms may be grilled or baked -- on a flat skillet, add several thin slices of butter and top with the stuffed portabello caps. Place skillet on grill or in 350 degree oven and heat until mushroom caps have darkened and softened, yet retain a slight firmness.

Serve with grilled asparagus drizzled with blue cheese sauce.

 

Toss asparagus in olive oil, salt and pepper. Grill until tender.

 

Blue cheese sauce: 1 tablespoon unsalted butter, 1/3 cup light cream, 6 to 8 oz Danish or Gorgonzola cheese. Gently combine the ingredients over low heat, stirring until thickened. Spoon over grilled asparagus. Stores in airtight container up to one week in fridge.