Kevin Taylor
TVWBB All-Star
Hot Mayonnaise-Glazed Scallops (Appetizers)
1 large Egg
1 teaspoon Dijon mustard
1 tablespoon Hot sauce
2 tablespoon(s) Lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Salt
1/8 teaspoon Black pepper, coarsely ground
1/4 teaspoon Red pepper flakes
1 cup Olive oil
24 large Scallop(s)
Salt and pepper to taste
Pre heat oven to 400.
In food processor, add everything except oil. Process until smooth...about 30 seconds.
With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.
Cut scallops in half horizontally. Season with salt and pepper.
Place on baking sheet and top each with mayo.
Bake on top rack until golden brown....about 10 minutes.
1 large Egg
1 teaspoon Dijon mustard
1 tablespoon Hot sauce
2 tablespoon(s) Lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Salt
1/8 teaspoon Black pepper, coarsely ground
1/4 teaspoon Red pepper flakes
1 cup Olive oil
24 large Scallop(s)
Salt and pepper to taste
Pre heat oven to 400.
In food processor, add everything except oil. Process until smooth...about 30 seconds.
With motor running, slowly add oil. Mixture will thicken. Refrigerate until ready.
Cut scallops in half horizontally. Season with salt and pepper.
Place on baking sheet and top each with mayo.
Bake on top rack until golden brown....about 10 minutes.