Sea Scallop Lollipops

Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Boston chef Matt Jennings.

  • Total Time:
  • Servings: Makes 12

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  • 1/2 cup mayonnaise
  • 2 tablespoons gochujang
  • 2 tablespoons minced dill pickle
  • Kosher salt
  • Pepper
  • 2 tablespoons canola oil
  • 12 large sea scallops (1 pound)
  • Lollipop sticks or small skewers, for serving

How to make this recipe

  1. In a small bowl, stir the mayo with the gochujang and pickle; season with salt.

  2. 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.

Make Ahead

The gochujang mayo can be refrigerated for 1 week.

Contributed By Photo © John Kernick Published December 2015

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