Equipment
Ingredients
scallops and mushrooms
- 8 scallops
- 140 g enoki mushrooms
creamy spicy sauce
- 86 g japanese mayonnaise
- 2½ ml lime juice
- 2 g sugar
- 5 ml sriracha
Nutrition (per serving)
Method
Preheat the oven to 245°C (475°F).
Slice each scallop horizontally into four equal disks.
Cut the roots off the enoki mushrooms and separate them into four portions.
Lay the mushrooms in the baking dish and arrange the scallop slices on top.
Bake the scallops and mushrooms for 3 to 4 minutes at 245°C (475°F) until the scallops are partially cooked.
In a small bowl, whisk together the mayonnaise, lime juice, sugar, and sriracha until smooth.
Remove the dish from the oven and spread the sauce evenly over the scallops.
Return to the oven and bake for 6 minutes at 245°C (475°F) until the sauce is bubbly and browned.
Serve the dish immediately while hot.
Chef's Notes
- For the best texture, use fresh, high-quality sea scallops. Pat them thoroughly dry before slicing to ensure a good sear and prevent steaming.
- Japanese mayonnaise (like Kewpie) has a richer, tangier flavor than Western mayonnaise due to the use of egg yolks and rice vinegar. If substituting, consider adding a tiny splash more lime juice to compensate for the difference in acidity.
- Don't overcrowd the baking dish; give the scallops and mushrooms a little space so they bake rather than steam. This ensures a better texture and browning.
- Keep a close eye on the scallops during the initial bake. They cook very quickly and can easily become rubbery if overdone. The goal is to partially cook them before adding the sauce.
- The high oven temperature is crucial for achieving a nice browning on the sauce and tenderizing the scallops quickly. Ensure your oven is properly preheated.
Storage
Refrigerator: 1 day — Best consumed immediately after cooking.
Reheating: Reheat in a 180°C (350°F) oven until the internal temperature reaches 63°C (145°F).
