Baked Scallops with Creamy Spicy Sauce

By á-167595

Ingredients

• For the creamy spicy sauce:
• FOR THE SCALLOPS
• 8 large sea scallops
• 5 ounces enoki mushrooms
• 6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
• 1/2 teaspoon lime juice
• 1/2 teaspoon sugar
• 1 teaspoon sriracha (Asian chili sauce) or sambal

Preparation

Step 1

Step 1 For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.

Step 2 For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.

Step 3 To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.