- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons minced dill pickle
- Kosher salt
- 2 tablespoons canola oil
- 12 large sea scallops (1 pound)
- Lollipop sticks or small skewers, for serving
How to make this recipe
In a small bowl, stir the mayo with the gochujang and pickle; season with salt.
In a large cast-iron skillet, heat the oil. Season the scallops with salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Skewer the scallops on lollipop sticks and arrange on a platter. Serve with the gochujang mayo.
The gochujang mayo can be refrigerated for 1 week.