LEMONY BAKED SCALLOPS

Serves: 12

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LEMONY BAKED SCALLOPS

Ready in: 50 MinTotal time: 50 Min

Inspired by New Orleans flavors and my culinary mentor, Emeril Lagasse, these rich, delicious jewels are lovely served in scallop shells, or broiled on a baking sheet and transferred to Chinese spoons, for serving as an appetizer.

Ingredients

• 1 large egg
• 1 teaspoon Dijon mustard
• 1 tablespoon hot sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup Grapeseed or Canola oil
• 1/2 cup good quality olive oil
• 12 large scallop shells
• 1 lemon, sliced
• 12 large sea scallops, each cut horizontally in half
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped green onions (green part only), sliced thinly

Instructions

1. Preheat the oven to 425°F.
2. In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire, salt, black pepper, and red pepper flakes. Process until smooth, about 30 seconds. Combine the two oils in a measuring cup with a spout and with the blender motor running, pour in the oil in a slow, steady stream. The mixture will thicken and create mayonnaise. Refrigerate until ready to use.
3. Put the scallop shells on a baking sheet. Place half of a lemon slice on the bottom of each scallop shell. Season both sides of the scallops with salt and black pepper. Place 1 scallop in each shell and spoon 2 tablespoons of the mayonnaise over top. Bake on the top rack of the oven until the mayonnaise is golden brown and bubbly, about 8 minutes.
4. Garnish with the green onions and serve hot.

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