Baked Scallops with Creamy Spicy Sauce Recipe
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.
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