- 20 mins
- 20 mins
0/5
(0 Votes)
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)
- 12 large shrimp
- Lollipop sticks or small skewers, for serving
Preparation
Step 1
1) In a small bowl, stir the mayo with the gochujang and pickle; season with salt.
2) 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.
3) 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.
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