When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Hot Mayonnaise Glazed Scallops
March 7, 2014 / Makes 12 appetizer servings / / Print /
A great special occasion hor d’oeuvre from Chef and author, Emeril Lagasse, during a 1999 appearance on Good Morning America.
12 large scallop shells (available at gourmet stores) (or) 24 small scallop shells (available at fish store)
12 large sea scallops — each cut horizontally in half.
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)
1 1/2 cups mayonnaise (below)
for Mayonnaise (makes 1 1/2 cups)
1 large egg
1 tsp Dijon mustard
1 tbsp hot red pepper sauce (or Tabasco)
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp red pepper flakes
1 cup olive oil
Preheat oven to 400° F.
In a food processor or blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire, salt, black, pepper and red pepper flakes. Process until smooth, about 30 seconds. With the motor running, pour in the oil in a slow, steady stream. The mixture will thicken. Refrigerate until ready to use.
Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Put two scallops in each shell and spoon about 2 tablespoon of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes.
Garnish with the green onions and serve hot.
Makes 12 appetizer servings