Big Daddy's     Cooking with Attitude

Thai Chile



Glazed Baked Scallops

I got the idea for this fabulous dish from Emeril Lagasse, but I used his recipe as a starting point and made it, I think anyway, much better.  The original recipe called baking the scallops, unseasoned, without searing them first.  I've had baked scallops before and have found them pretty boring, so I decided to "kick 'em up a few notches," as Emeril would say.  Seasoning the scallops and then searing them briefly add a lot more flavor and a bit of crunch to the bite.  I've found that 1 pound of scallops serves 3, generously, as an entree.

1 pound   

dry sea scallops

~2 tablespoons   

Cajun/Creole seasoning


For the Glaze

1 large   


1 teaspoon   

Dijon mustard

1 tablespoon   

hot pepper sauce

2 tablespoons   

fresh lemon juice

1 teaspoon   

Worcestershire sauce




black pepper


red pepper flakes

1 cup   

olive oil

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. Process until smooth, about 30 seconds. With the blender running, pour in the oil in a slow, steady stream. The mixture will thicken into mayonnaise. Refrigerate until ready to use.

Season the scallops with the Creole seasoning.

Heat a griddle or heavy sauce pan coated with a little cooking spray.  The pan surface needs to be quite hot so don't be afraid to allow it to heat up for 3-4 minutes.  Place the scallops on the griddle and allow them to sear for 1 minute.  Using a spatula turn each scallop and sear the other side.

Put the scallops on a baking sheet, spread about a tablespoon of the mayonnaise on each one.  I find this is easier if the scallops are bunched together on the baking sheet.  Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes.

Garnish with the green onions and serve hot.


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