Baked Scallops With Creamy Spicy Sauce
Published March 4, 2008
- Total Time
- 25 minutes
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Ingredients
FOR THE SCALLOPS
8 large sea scallops
5 ounces enoki mushrooms
FOR THE CREAMY SPICY SAUCE
6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
½ teaspoon lime juice
½ teaspoon sugar
1 teaspoon sriracha (Asian chili sauce) or sambal
Nutritional analysis per serving
6 grams carbs; 28 milligrams cholesterol; 220 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 1 gram fiber; 471 milligrams sodium; 11 grams protein; 1 gram sugar
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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Preparation
- 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.
Private Notes