Spicy Scallops with Enoki Mushrooms
- Prep Time:
- Cook Time:
- Ready Time:
- Fresh large diver scallops
- Enoki mushrooms
- Sesame chili oil
- Smoked paprika to dust
- 2 tablespoons Sriracha sauce
- 6 tablespoons good Japanese mayo
- ¼ teaspoon sesame chili oil
- ½ teaspoon honey
- Juice of ½ a lime.
Spicy sauce: mix everything together and adjust to your taste should be made 30 min ahead or night before.
Preheat oven to 475 degrees, now take the Enoki mushrooms and make a circular pattern with them on a plate.
Place a large scallop in the middle, now drizzle some chili oil on the mushrooms. Now take a good dollop of the spicy sauce and put on top of the scallop now place in the 475 degree oven and cook until you see the spicy sauce starting to blister and bubble about 3-4 min.
Take out and be very careful the plate will be insanely hot. I use a blow touch to really get that spicy sauce blistered and bubbling but that is an option as long as it’s looking like there is a little blistering your good to go (this also intensifies the flavor).
Finish with some chopped chives or green garlic stems, dust with a little smoked paprika and rocket your taste buds to another planet!