Hot Mayonnaise-Glazed Scallops

[gilthorp]

Here's another recipe that I've been making for the last few holidays. It's a great appetizer for a good sized crowd.

 

To make your own mayonnaise:

 

1 egg

1 teaspoon dijon mustard

1 tablespoon hot pepper sauce

2 tablespoons lemon juice

1 teaspoon worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 cup olive oil

 

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 blender running, pour in the oil in a slow, steady stream. The mixture will start to thicken. Refrigerate until ready to use.

 

For the scallops:

 

12 large scallop shells (I've found this to be optional when pressed for time)

24 large sea scallops, each cut horizontally in half

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

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

 

When ready to bake:

 

Preheat the oven to 400 degrees F. Either put the scallop shells on a baking sheet, or place your scallops in a ceramic baking dish. Season both sides of the scallops with the salt and black pepper. Either place two scallops on each shell, or lay all the scallops flat in the dish. Spoon about 2 tablespoons of the mayonnaise over the scallops. Bake the scallops in the top rack of the oven until the mayonnaise is golden brown, depending on your oven, this can be 10 minutes, or I've had other ovens take up to 15...you have to watch. Garnish your scallops with the green onions and serve hot.

 

Try it, I've had only favorable results with this recipe.