No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Spicy Baked Scallops

Spicy Baked Scallops

  • Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 scallops

Ingredients

  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped garlic
  • 1/4 cup plus 1 tablespoon Chili Sauce
  • Juice of one fresh lemon
  • Salt
  • Freshly ground black pepper
  • 1 cup plus 2 tablespoons olive oil
  • 18 Diver Scallops, cleaned and bottom shells reserved
  • 1/4 cup Panko
  • 1 tablespoon finely chopped parsley leaves

Directions

  • Preheat the oven to 475 degrees F. Scrub the scallop shells clean

    In a food processor, fitted with a metal blade, combine the egg, mustard, garlic, 1 tablespoon of the Chili Sauce, and lemon juice. Process until smooth. Season with salt and pepper. With the machine running, add 1 cup of the oil in a steady stream. Process until the mixture is thick. Season with salt and pepper.

    Season the scallops with salt and pepper. In a large saute pan, heat the remaining olive oil. Add the scallops and sear for 1 minute on each side. Remove from the heat and set aside. . Place the scallops in the center of each shell. Spread a heaping tablespoon of the chili-mayonnaise on top each scallop. Place the scallops on two baking sheets. Place in the oven and cook until the top is golden and bubbly, about 6 minutes. Remove from the oven and serve on a large platter. Garnish with parsley. Serve the scallops with the remaining 1/4 cup of Chili Sauce.