Cooking recipes

The most succulently delicious appetizer...

Servings: (4)
Prep: 5 Mins. |
Broil: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

2 lbs. alaska bay scallops (if using larger sea scallops, increase cooking time)
1 teaspoon garlic powder
1 teaspoon old bay seasoning
2 tablespoons butter, melted
1 lemon, cut into 8 wedges, divided

METHOD

Preheat oven broiler. Line a baking sheet with foil and spray with oil, and set aside.

Rinse scallops, remove any cartilage, if present, and pat them dry with paper towels. Place scallops in a medium-sized bowl and sprinkle with garlic powder, old bay seasoning, melted butter, squeeze 4 wedges worth of juice over scallops, and toss to combine.

Place scallops on the prepared baking sheet, and broil for 4 to 6 minutes (depending on size of scallops); turning once, just until they start to turn golden brown (take special care not to over cook or they will be very tough).

Meanwhile, make the dipping sauce below.

Asian Dipping Sauce

Asian Dipping Sauce

¼ cup rice vinegar
1-1/2 teaspoons low-sodium soy sauce
½ teaspoon dijon mustard
1 small garlic clove, grated
1 teaspoon fresh ginger, grated
pinch of red pepper flakes
1/3 cup olive oil


In a small bowl, whisk all the ingredients together, except the olive oil. Add olive oil in a slow and steady stream while whisking until sauce is emulsified. Can be refrigerated for up to one week.

Remove scallops from oven and serve on a nice platter, and place 4 remaining lemon wedges for squeezing along the perimeter, and the Asian Dipping Sauce in the center. ~ Enjoy!

1-1/2 teaspoons low-sodium soy sauce
½ teaspoon dijon mustard
1 small garlic clove, grated
1 teaspoon fresh ginger, grated
Pinch of red pepper flakes
1/3 cup olive oil

METHOD:

In a small bowl, whisk all the ingredients, except the olive oil. Add olive oil in a slow and steady stream until emulsified, and use to your hearts content. Refrigerate for up to one week.