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Usually I mix mayo and Sriracha up as a sauce for burgers or a dipping situation, but heating them on top of scallops is different and delicious. The scallops hide underneath their creamy coating, cooking up perfect and juicy without drying out. The cilantro rice underneath is yum, and makes this into an app or a meal.
3 tablespoons canola oil
¾ pound fresh shiitake mushrooms, stems removed, very thinly sliced
1 ½ teaspoons kosher salt, plus more for seasoning
¾ cup mayonnaise
3 tablespoons Sriracha
2 teaspoons lime juice
1 teaspoon sugar
1 pound scallops
2 cups cooked rice
¼ cup chopped cilantro, plus more for garnish
I'll find any excuse to serve scallops for dinner.
Your not-so-typical pasta dish.
Deep-fried bites that taste like Spanish croquetas and French Croque Madame sandwiches got together.
