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.
Every Day's A Party
Louisiana Recipes for Celebrating
with Family and Friends
By Emeril Lagasse
William Morrow, October 1999
Recipe Reprinted by permission.
This page created December 1999
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