HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Hot Mayonnaise-Glazed Scallops

Makes 12 appetizer servings

 

I love the texture of sea scallops, slightly chewy but sweet. If you can't find sea scallops, substitute the smaller bay scallops. Whichever you use, be sure that they are fresh and have a sweet smell and a fresh, moist sheen. You could also use about 3/4 pound shrimp if scallops are not available in your area.

 

For the mayonnaise
(makes about 1-1/2 cups)
1 large egg
1 teaspoon Dijon mustard
1 tablespoon homemade pepper 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 cup olive oil

For the scallops
12 large scallop shells
   (available at gourmet shops)
24 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
   or scallions (green part only)

 

Preheat the oven to 400 degrees 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 tablespoons 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.

Buy the Book!

 

Every Day's A Party
Louisiana Recipes for Celebrating
with Family and Friends

By Emeril Lagasse
William Morrow, October 1999
Hardback, $26.00
ISBN: 0-688-16430-7
Recipe Reprinted by permission.

 

Every Day's A Party

Recipes

 


Cookbook Profile Archive

 

This page created December 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,