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1 egg
1 tablespoon
Dijon mustard
1 tablespoon
chopped garlic
1/4 cup plus 1
tablespoon Chili Sauce
Juice of one
fresh lemon
Salt
Freshly ground
black pepper
1 cup plus 2
tablespoons olive oil
18 Sea Scallops,
and shells
1/2 cup grated
Parmigiano-Reggiano cheese
1
tablespoon finely chopped parsley leaves
Preheat
the oven to 400 degrees F. In a food processor,
fitted with a metal blade, combine the egg, mustard,
garlic, 1 tablespoon of the Chili Sauce, and lemon
juice. Process until smooth. Season with salt and
pepper. With the machine running, add 1 cup of the
oil in a steady stream. Process until the mixture is
thick. Season with salt and pepper. Season the
scallops with salt and pepper. In a large sauté pan,
heat the remaining olive oil. Add the scallops and
sear for 1 minute on each side. Remove from the heat
and set aside. Scrub the scallop shells clean. Place
the scallops in the center of each shell. Spread a
heaping tablespoon of the chili-mayonnaise on top
each scallop. Sprinkle the top of each scallop with
the cheese. Place the scallops on two baking sheets.
Place in the oven and cook until the top is golden
and bubbly. Remove from the oven and serve on a
large platter. Garnish with parsley. Serve the
scallops with the remaining 1/4 cup of Chili Sauce.
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