Dynamite Scallops!


Private Chef and Blogger Alison Tucker joined us to make Dynamite Scallops!

For more information about Alison, visit her blog, "A Wonderland of Words"!


Serves 4


12 cremini mushrooms

1 teaspoon of sesame oil

12 u10 scallops

1 tablespoon butter

1 tablespoon olive oil

Dynamite Sauce

4 tablespoons mayonnaise, preferably Kewpie Mayonnaise, which is Japanese

½ teaspoon fresh lime juice

½ teaspoon sugar

¾ teaspoon chili sauce, such as Sambal Olek

Chopped parsley for sprinkling

To make the mushrooms:

Preheat the oven to 400 degrees.

Destem and clean the mushrooms. Toss them with the sesame oil and place them upside down on a baking sheet lined with tin foil. Season with salt and pepper.

Bake the mushrooms for 15-20 minutes, making sure they don’t become shriveled.

Meanwhile, for the scallops:

Dry the scallops well with a paper towel. Season them lightly with salt and pepper.

Heat the butter and olive oil in an ovenproof pan until the foam from the butter sizzles away. Add the scallops to the pan and don’t touch them at all. Let them cook for 3 minutes and then turn them over and immediately pop the pan into the oven and cook for 2 more minutes. Remove from oven and let the scallops sit for 3 minutes.

To make the sauce:

Mix the mayonnaise, fresh lemon juice, sugar, and chili sauce in a small bowl.

To serve:

Place the mushrooms on the plate and fill with 3/4 teaspoon of sauce. Place the scallop into the mushroom divet and then drop a bit of sauce on top. Sprinkle with parsley and be really happy.