mushroom rice with grilled scallops and balsamic reduction

This quick and easy seafood dish can be dressed up for a fancy dinner, or cooked up for a fast meal.

By: Diane Nicole Go

On busy days when Manila traffic is uncooperative and there are just so many things that need to be done, my mother and I would find ourselves coming home late— giving us only an hour (or sometimes less) to prepare dinner. A meat dish would take too long to cook, so we would usually opt to use seafood instead. Thankfully, today, which was one of those hectic days, we chanced upon a bag of large, frozen scallops in our freezer. This, along with the bottle of Balsamic Vinaigrette I found in the pantry, became the focus of our dish.

This all took less than an hour to prepare, and my hangry (hungry and angry, for those who aren’t familiar with the term) dad didn’t complain.

Dinner is saved!

Mushroom Rice with Grilled Scallops and Balsamic Reduction


Mushroom Rice

– 2 cups cooked white rice, cooled (you can use cooked brown rice as an alternative)
– ½ of a White Onion, minced
– 4 cloves of Garlic, minced
– 1 cup of Chicken Stock
– 2 tsp of Butter
– 1 Tbsp of Cooking Oil
– 6 pcs of Shiitake Mushrooms, minced
– 1 can of Button Mushrooms, minced
– 2 tsp of Soy Sauce
– Salt and Pepper, to taste
– 1 tsp of Chopped Chives (Optional)


In a large pot, with the heat set to medium-high, add in your cooking oil. When the oil is hot enough, add in your white onion and a pinch of salt. Sauté for about 30 seconds, or until the onion becomes slightly translucent. Add in your garlic, and continue sautéing until fragrant.

Lower the heat to medium. Add both the button and shiitake mushrooms and cook for about 5 minutes, or until its tender. Add salt and pepper to taste, and then place in your rice. Stir evenly, until the rice is coated in the mixture. Add your soy sauce, mix again, and then pour in your Chicken Stock.

Bring to a boil, then lower the heat, cover the pot, and let it simmer. When there isn’t any Chicken Stock remaining, add in your butter, and stir until it melts.

Garnish with freshly chopped chives.

Grilled Scallops

– 15 pcs large scallops, frozen
– Salt and Pepper to taste
– 2 Tbsp Lemon Juice (or Calamansi Juice)
– 1 Tbsp Cooking Oil


Marinade the scallops in the Lemon Juice, and season with salt and pepper. Put aside.

While the Mushroom Rice is simmering, get another pan, and set the heat of your stove to medium to high heat. Add in your oil, and place your scallops in when the oil’s hot. Grill for 2-3 minutes on each side.

Balsamic Reduction

– ¼ cup of Balsamic Vinaigrette
– 1 tsp of Brown Sugar


In a small pot, pour in your Balsamic Vinaigrette and place in the sugar. Bring to a boil, mixing constantly. Glaze the grilled scallops with the Balsamic reduction, and put aside the rest for dipping or for those who like extra sauce (like me!).

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