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Dynamite Scallops
  • SERVES:4 as an appetizer
  • PREP: 10 minutes
  • TOTAL TIME: 45 minutes

Sriracha and Mayo – like Chrissy & John, some things just go together.

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
  • 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

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