BrokeAss Gourmet

BrokeAss Gourmet

Seared Scallops with Wasabi Aioli

I swear I did not intend for these scallops to look like little boobs with aioli areolas and Sriracha nipples. Admittedly, however, once I noticed it, I laughed so hard I nearly spit out my coffee…and didn’t once consider scrapping the recipe. In addition to this dish’s uncanny resemblance to lovely lady lumps, it’s also a delicious way to eat scallops. The lightly-marinated, naturally sweet scallops with their gorgeous brown crust perk up with a light touch of slightly spicy wasabi aioli. A handful of mixed greens cuts the richness perfectly.

If you want to be really funny, serve with a glass of milk.

  • ingredients
  • 1/2 lb fresh sea scallops $7.50
  • soy sauce Pantry
  • 1/8 cup light mayonnaise Pantry
  • 1 clove garlic, finely minced Pantry
  • 1 tsp (more/less to taste) prepared wasabi $2 for 4 oz.
  • 2 tbsp extra virgin olive oil Pantry
  • freshly-ground black pepper Pantry
  • 2 handfuls mixed greens $1.50
  • Sriracha or other Asian chili sauce $1.50 for 8 oz.
  • toasted sesame seeds for garnish $3 for an 8-oz. container
Total Cost of Ingredients $15.50

Directions

Toss the scallops with 1/4 cup soy sauce and refrigerate for 5-10 minutes.

Whisk together the mayonnaise, garlic, wasabi and a dash of soy sauce. Refrigerate until ready to use.

Heat olive oil in a large frying pan over medium-high heat. Sear scallops for 1-2 minutes on each side (they should develop a nice brown crust).

Divide greens between two plates and top with the seared scallops.

Top each scallop with a dollop of the aioli and a dot of chili sauce. Garnish with the toasted sesame seeds.

Serve immediately.

Serves 2.

Category: Meals

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What They're Saying

Rachel, on Jan 7, 07:10 PM, wrote:

I made these scallops and they were fantastic!! Unfortunately the fresh sea scallops were waaaaaay more expensive than quoted, ringing up at $13/ 1/2 lb. Also the cheapest wasabi I could find was $5 for 4 ounces. Still, the deliciousness was worth every penny…it’ll just have to be ramen for the next couple of nights ; )

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scallops :)

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