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 

Matt Jennings
December 2015

Gallery

© John Kernick

Recipe Summary

total:
20 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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