Ooooouch!
I burned my left thumb on a 475 degree Fahrenheit smoking hot oven–all because I was too eager to devour this dish like a hungry ghost. And now I got myself a blister about the size of Krakatoa and a mini-Krakatoa on the thumb. I have been soaking my thumb in a glass of ice water, but it still hurts…
More ooooouch. Gluttony is indeed a sin…
However, the consolation of the day is this perfectly baked scallops (the golden brown mayonnaise topping is strutting its stuff) with enoki mushrooms in creamy spicy sauce. If you’ve been to any Chinese/Japanese seafood buffet restaurants, I am sure you have tried the variation of this dish. Or, if you are a gourmand that frequents the likes of Matsuhisa, Nobu (and their outposts), Koi or other Japanese restaurants in Southern California, you know this is one of the must-try dishes at those eateries.
My recipe is adapted from Nobu: The Cookbook. It’s really quite simple to make, but I must warn you that the plate is darn hot, so stay your fingers off the food so you don’t get burned like I did.
Adapted from Nobu: The Cookbook
Make 4 servings
Ingredients:
6 sea scallops
1 pack of enoki mushrooms
6 tablespoons of creamy spicy sauce
Creamy Spicy Sauce:
6 tablespoons of mayonnaise
1/2 teaspoon of lime juice
1/2 teaspoon of sugar
1 teaspoon of chili garlic sauce (passed through sieve)
Mix the ingredients in the creamy spicy sauce and blend well.
Method:
- Preheat the oven to 475 degree Fahrenheit.
- Clean the scallops and cut each scallops into 4 pieces of equal size (slice horizontally).
- Chop off the roots of the enoki mushrooms and divide them into 4 equal portions.
- Spread the mushrooms on a plate and layer the scallop pieces over the mushrooms and bake for 3 to 4 minutes.
- Remove the scallops from the oven and top with creamy spicy sauce.
- Put the scallops back into the oven and baked until the surface turns golden brown.
- Sprinkle some paprika powder on top of each serving and serve hot.
Cook’s note:
- Nobu: The Cookbook is a great cookbook. If you love seafood and Japanese food, this is a must have. Buy now at Rasa Malaysia store.
Related Recipe: Seared Scallops in Spicy Cream Sauce with Buna Shimeji Mushrooms
Related Posts:
- Creamy Butter Crab Recipe
- Seared Scallops Recipe
- Oyster Recipe: Baked Oysters
- Nabe (Yosenabe/Japanese Hot Pot)
- Mee Siam (Spicy Rice Vermicelli) Recipe
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{ 28 comments… read them below or add one }
ohh… those scallops look so delicious! I love scallops, am drooling now~~
aloe vera gel will help to sooth the burn on your thumb.
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Careful with the oven. Hope your mommy finger is healing well. Got to try the creamy spicy sauce… i think should go well with other dishes too.
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Poor thing! one of those things that can’t be avoided at times. Hope your krakatoa heals back into a normal plato soon. After looking at those scallops, who wouldn’t get burn? I will definately burn my tongue! Gobble gobble!
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Oppss - Thanks for your kind comment and welcome to Rasa Malaysia. Thanks for your aloe vera tips too. Yes, you should try this recipe, it’s better than those you get at the buffet restaurants. ;)
Teckiee - thanks and yes, the creamy spicy sauce is very versatile, you can use it for baked oysters too. :)
Audrey - Krakatoa is still painful, but yes, one of those kitchen mishaps that we just can’t avoid sometimes. Yes, I almost burned my tougue too. :P
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lOTHAR replied:
Get over it. All great conquests or recipes have their dark side.
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you cooked this?!
i am very impressed.
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Rasa Malaysia,
I want the scallops! Well cooked and presented!:)
Next time hope you’ll be extra careful. But at the moment, hope your blister will “get lost” soon. Try poking it with a needle and let the “water” comes out. The next day, it’ll be fine.
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Not enough not enough! 1 serving only got 1.5 scallops? Definitely not enough for me-this delectable scallops dish. I made some scallops recently too but still in my camera ler.
(BTW, my gingko are fresh ones store-bought, already seeds removed. I also dunno how to de-shell! Jialat! Hammer is good,力道要足 but you can’t hit too hard, I guess) ;p
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i love scallops! *drools*
and this looks so yummy..
oh ya, will be waiting for your hokkien mee post ;)
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wow i love baked mayo. yummi. looks delicious. your picture taking skills are very nice. :D hope your finger is ok. :D
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it looks delish!
erm i’m a novice when it coems to see food. u know how you buy the scallops tehre’s the white part and this other stuff stuck together with it.
do u discard it in this recipe?
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dearie, your scallops must be humongous. if i were to slice our scallops into 4 pieces horizontally, they’ll be as thin as a catholic communion wafer…you sure yours is sliced into FOUR pieces ah?
wow, one of your commenters, dina zaman, just launched a book recently. do you know her?
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Huge scallops! Hmmm…colgate works wonders for me, aloe as well. Hope you get better soon.
*phuuu…* blows gently on Bee’sfinger.
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Oh man, looks like something from a high class restaurant!!! totally tasty. plus your pics look really good!
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scallops is definitely one of our rave items and taste really pure ! de color , the feel the everything…one of a kind
so V give u 9.8 for this super preparation. 0.2 more after V r slowly musically served by you personally hahaha !( with Californian Whites for sure)
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I am sorry about your thumb, I hope you are doing better by now. I understand your eager to taste this dish,judging by the picture, it looks so good, I would have burnt my thumb and my lips too, trying to have a bite right away.
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omg its so delicious…i will probably burn off all my fingers trying to pick on it.I think it’ll be great on fish as well..mmmmm cod..
been stalking your blog for ages - can’t get enough of your food ideas, keep it up!
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Love scallops and that dish of yours looks absolutely great. Not good for me, up at 2 a.m. and feeling hungry! Ha ha ha…
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The sauce looks lovely. Hope your thumb is better now :) Careful ya!
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I rather not poke the blisters. It’ll scar. I know as I have plenty of ‘defensive wounds’ from frying fish. Leant that d liquid within actually helps it to heal & protect the tender flesh from infection/pus. It’ll dry out.
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Dina - thanks for visiting my humble site and left me a comment. Congrats on your new book! Yes, I did cook the scallops, there is really nothing to shout about. :)
Kok - thanks for your sweet compliment. My Krakatoa is smaller now…last night when I was asleep, the water came out but there is still some left. :P
Tiga - My scallops were huge…plus too much to eat will be jelak very soon. Hehe. ;)
SC - I just posted my Hokkien Mee, you approved?
Budding Cook - you can bake mayo with whatever you like, it’s so versatile. :)
FBB - my scallops were huge, not like Malaysian kind you see…thick round and fat. Yes, I did cut them into 4 horizontal pieces, some thicker some thinner. I don’t know Dina, but am honored that she came by my site and posted a comment for me. :)
Lyn - I don’t discard it as they don’t bother me. I eat everything! :P
Unka - yes, the scallops here damn big and shiok one, not like in Malaysia, so small. Plus the scallops here are cheap, so expensive back home.
Yummy - thanks for your “high class restaurant” note, I am very flattered! :-O
BSG - when are you going to introduce the scallop dish at La La Chong for me? And where is your La La Chong review or post. My neck is getting longer.
Rose - My thumb is better now, can get into serious cooking again! LOL. Thanks for your regards. You are too sweet.
Sourrain - I think this recipe will be great for oysters in half shell….ooooh, I am drooling now. But yes, this recipe is quite versatile.
WMW - welcome back. I have gotta check out your site and find out what goodies you had in Spain. I am tooooooo jealous.
Simcooks - thanks for your regards…you are a sweetheart. The sauce is good, I had to jilat my plate. :P
Tummy - hear hear. I didn’t poke it and now it’s totally fine. :)
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Hi RM,
This is the second time you mentioned chili garlic sauce in your recipe. Are you referring to the Vietnamese chili sauce? (The one with red bottle and green cap?)
I can’t wait to go home and try this recipe. YUM.
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It definitely looks delicious. I am not a fan of scallops, but looking at this simple dish I’d love to have a taste!!
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I just made these last night - they were so delicious!!!! I added some shrimp to it too. Thank you!
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Hi Rasa- I replied to your comment on my blog but just in case you don’t track that, here it is:
It’s funny, I was just on your blog admiring the recipes and photos. The black cod miso and the creamy spicy scallops were making me drool. I almost slipped and broke my neck. ;-)
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Oh this Baked Scallops with Creamy Spicy Sauce recipe sounds so easy. Im def bookmarking this baked scallops with creamy spicy sauce.
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yup what is the garlic chilli sauce used? is it those bottled vietnamese type of tobanjan?
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Hi, Rasa,
It looks so delicious!! Can you please tell me what brand is the hot chili garlic sauce you used? Thank you!!
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Rasa Malaysia replied:
I used Sri Racha garlic chili sauce.
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Do you cover the scallop and mushrooms with alumunium foil when you bake the first time? Will they dry out if uncovered?
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Rasa Malaysia replied:
I didn’t cover them with aluminium foil. The top is a little crusted which is fine.
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