Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Boston chef Matt Jennings.
Slideshow: More Grilled Seafood Recipes
1/2 cup mayonnaise
2 tablespoons gochujang
2 tablespoons minced dill pickle
2 tablespoons canola oil
12 large sea scallops (1 pound)
Lollipop sticks or small skewers, for serving
How to Make It
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.
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