Seared Scallops with Wasabi Aioli
- Prep Time 0:20
- Cook Time 0:04
- 7 Comments
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.
- 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
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.