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Spicy Baked Scallops
1
1
1
1
1
Egg
Tablespoon Dijon mustard
Tablespoon Chopped garlic
/4 Cup Chili sauce; plus
Tablespoon Chili sauce
Juice of one fresh lemon
Salt; to taste
Freshly−ground black pepper; to taste
1
2
1
1
1
4
Cup Olive oil; plus
Tablespoon Olive oil
8 Diver scallops; cleaned, and bottom shells reserved
/2 Cup Grated Parmigiano−Reggiano cheese
Tablespoon Finely−chopped parsley leaves
9 Fat; 1/2 Other Carbohydrate
Preheat the oven to 400 degrees. In a food processor, fitted with a metal
blade, combine the egg, mustard, garlic, 1 tablespoon of the chili sauce,
and lemon juice. Process until smooth. Season with salt and pepper. With the
machine running, add 1 cup of the oil in a steady stream. Process until the
mixture is thick. Season with salt and pepper. Season the scallops with salt
and pepper. In a large saute pan, heat the remaining olive oil. Add the
scallops and sear for 1 minute on each side. Remove from the heat and set
aside. Scrub the scallop shells clean. Place the scallops in the center of
each shell. Spread a heaping tablespoon of the chili−mayonnaise on top each
scallop. Sprinkle the top of each scallop with the cheese. Place the
scallops on two baking sheets. Place in the oven and cook until the top is
golden and bubbly. Remove from the oven and serve on a large platter.
Garnish with parsley. Serve the scallops with the remaining 1/4 cup of chili
sauce. This recipe yields 18 scallops.
Spicy Baked Scallops
582
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