Sea Scallop Lollipops

By DreiFromBK

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

Ingredients

• 1/2 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

Details

Adapted from foodandwine.com

Preparation

Step 1

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.