Hot Mayonnaise Glazed Scallops Recipe

Name: Hot Mayonnaise Glazed Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg*; 1 teaspoon Dijon mustard; 1 tablespoon homemade pepper sauce, or store bought; 2 tablespoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes; 1 cup olive oil; 12 large scallop shells (available at gourmet shops); 24 large sea scallops, each cut horizontally in half; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped green onions or scallions (green part only)

Servings: persons

1 large egg*
1 teaspoon Dijon mustard
1 tablespoon homemade pepper sauce, or store bought
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup olive oil
12 large scallop shells (available at gourmet shops)
24 large sea scallops, each cut horizontally in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)

1
Preheat the oven to 400 degrees F. In a blender, combine the egg, mustard, hot sauce, lemon juice, Worcestershire, salt, black pepper, and red pepper flakes.
2
Process until smooth, about 30 seconds.
3
With the motor running, pour in the oil in a slow, steady stream.
4
The mixture will thicken.
5
Refrigerate until ready to use.
6
Put the scallop shells on a baking sheet.
7
Season both sides of the scallops with the salt and black pepper.
8
Place 2 scallops in each shell and spoon about 2 tablespoons of the mayonnaise over them.
9
Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes.
10
Garnish with the green onions and serve hot.
11
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
12
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large egg*, 1 teaspoon Dijon mustard, 1 tablespoon homemade pepper sauce, or store bought, 2 tablespoons fresh lemon juice, and more.

Yes, Hot Mayonnaise Glazed Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Mayonnaise Glazed Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions