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 1/2 teaspoons kosher salt, plus more for seasoning
- 3/4 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
Make the dynamite sauce:
Preheat the oven to 375°F. Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add the mushrooms to the pan with ¼ teaspoon salt and cook, stirring, until the mushrooms have released their water and look dry, 8 to 9 minutes. Transfer to a large bowl and cool for 5 minutes. Gently fold in the mayo, sriracha, lime juice, and sugar, and 3/4 teaspoon salt until incorporated. Pat the scallops dry on both sides with paper towels, cut into ½-inch pieces, and gently fold into the mushroom mixture until incorporated.
Build and bake the dish:
Combine the rice, cilantro, remaining tablespoon oil and ½ teaspoon salt in a bowl. Lightly grease four 2-cup oven-safe ramekins, gratin dishes or mini pots, or do it family style and all in one 10 inch cast iron pan. Add ½ cup rice to each ramekin, then top each with generous cup of the dynamite mix. Bake, uncovered, until the top is browned. And the scallops are just cooked through, 13 to 14 minutes, Garnish with chopped cilantro.
Tip: You can also bake these family style, by layering the rice and dynamite mix in a greased 8 x 10-inch baking dish.