If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 4-6 as an appetizer - I often hear people whining about ruining scallops. Well I’ve never been able to ruin this one - it’s basically ’fail safe.’
Ingredients
12 large sea scallops - the U10 guys are great here
1 1/2 cup panko (Japanese breadcrumbs)
1/2 tsp each kosher salt and fresh ground pepper
1/2 cup mayonnaise
1/3 cup chili sauce (the American ketchupy kind - not the Asian hot chili kind)
Juice of 1/2 lime
Directions
Preheat oven to 450
Grease a baking sheet really well
Season the panko with the salt and pepper
Press scallops into the panko mixture one at a time so that all sides are covered with the crumbs and place on baking sheet
Make sure your oven is REALLY preheated - not on the way to 450...at 450
Bake for 10 minutes then carefully flip scallops with a thin spatula - be careful because they’ll stick a little
Bake for another 10 minutes on second side
In a bowl mix the mayo with the chili sauce and lime juice
Serve the scallops with a little sauce drizzle over them or on the side for dipping
