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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 2 tablespoons minced dill pickle
- Kosher salt
- Pepper
- 2 tablespoons canola oil
- 12 large sea scallops (1 pound)
- Lollipop sticks or small skewers, for serving
Method
- In a small bowl, stir the mayo with the gochujang and pickle; season with salt.
- In a large cast-iron skillet, heat the oil.
- Season the scallops with salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
- Skewer the scallops on lollipop sticks and arrange on a platter.
- Serve with the gochujang mayo.
