Kristine, oh yum! Did you use big scallops? How did you make them?

Tonight was Stuffed Portabella Mushrooms, sounded like a pretty pedestrian recipe until I made it... wowzers...the sauce alone is good enough to accompany steak for a holiday meal.... Like silk. Had butter, red wine, HC - and you braised the portobellos in it before the cream was added.
The "stuffed" part was a thawed pkg of spinach, herbs, cream cheese, then topped with Parm and Mozzarella, with the sauce poured around the mushrooms, and broiled.