Ingredients Jump to Instructions ↓

  1. 1 large egg*

  2. 1 teaspoon Dijon mustard

  3. 1 tablespoon homemade pepper sauce, or store bought

  4. 2 tablespoons fresh lemon juice

  5. 1 teaspoon Worcestershire sauce

  6. 1/8 teaspoon freshly ground black pepper

  7. 1/4 teaspoon red pepper flakes

  8. 1 cup olive oil

  9. 12 large scallop shells (available at gourmet shops)

  10. 24 large sea scallops , each cut horizontally in half

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon freshly ground black pepper

  13. 1/4 cup chopped green onions or scallions (green part only)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. 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.

  2. 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.

  3. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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