Sea Scallop Lollipops

Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Boston chef Matt Jennings.

Sea Scallop Lollipops

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup mayonnaise

  • 2

    tablespoons gochujang

  • 2

    tablespoons minced dill pickle

  • Kosher salt

  • Pepper

  • 2

    tablespoons canola oil

  • 12

    large sea scallops (1 pound)

  • Lollipop sticks or small skewers, for serving


In a small bowl, stir the mayo with the gochujang and pickle; season with salt. In a large cast-iron skillet, heat the oil. Season the scallops with salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Skewer the scallops on lollipop sticks and arrange on a platter. Serve with the gochujang mayo. Make Ahead The gochujang mayo can be refrigerated for 1 week.