Baked Scallops With Creamy Spicy Sauce
- Total Time
- 25 minutes
- Rating
- Notes
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Ingredients
Yield:4 first-course servings
- 8large sea scallops
- 5ounces enoki mushrooms
- 6tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
- ½teaspoon lime juice
- ½teaspoon sugar
- 1teaspoon sriracha (Asian chili sauce) or sambal
For the Scallops
For the Creamy Spicy Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
220 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 10 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 471 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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