Ingredients Jump to Instructions ↓

  1. 1 Egg (large)

  2. 1 teaspoon 5ml Dijon mustard

  3. 1 tablespoon 15ml Homemade hot-pepper sauce (or use store bought)

  4. 2 tablespoons 30ml Fresh lemon juice

  5. 1 teaspoon 5ml Worcestershire sauce

  6. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  7. 1/4 teaspoon 1 1/3ml Red pepper flakes

  8. 1 cup 237ml Olive oil For The Scallops

  9. 12 Scallop shells -

  10. 24 Sea scallops - each cut (large) Horizontally in half

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  13. 1/4 cup 15g / 1/2oz Chopped green onions or scallions - green parts only

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire, salt, black pepper, and red pepper flakes. Process until smooth, about 30 seconds. With the motor running, pour in the oil in a slow, steady stream. The mixture will thicken. Refrigerate until ready to use. Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Place 2 scallops in each shell and spoon about 2 tablespoons of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes. Garnish with the green onions and serve hot. This recipe yields 12 appetizer servings.


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