Baked Scallops With Creamy Spicy Sauce

Ingredients

FOR THE SCALLOPS

• 8 large sea scallops
• 5 ounces enoki mushrooms

For the creamy spicy sauce:

• 6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
• ½ teaspoon lime juice
• ½ teaspoon sugar
• 1 teaspoon sriracha (Asian chili sauce) or sambal

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    222 calories; 17 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 27 milligrams cholesterol; 472 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 first-course servings

Preparation

1. For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.
2. For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.
3. To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.