Crispy Scallop Flatbread Chile Mayonnaise Recipes

CRISPY SCALLOP FLATBREAD & CHILE MAYONNAISE

Steps:

• For The Flatbread: Heat 1/4 cup peanut oil in a large skillet. Submerge tortilla and fry until golden on one side, then turn and fry the other side. Remove from the pan and drain on a paper towel.
• For The Scallops: Meanwhile, heat 1-tablespoon peanut oil in a small non-stick skillet. Season the scallops with salt then coat with the chili powder. Place the scallops in the hot pan and sear to brown on one side over high heat. Lower the heat slightly and turn the scallops over and repeat until brown. Remove the pan from the heat while you assemble the flatbread.
• To Assemble: Spread the crisp tortilla with the chile mayonnaise. Distribute the warm scallops over the mayonnaise. Garnish with the scallions, cilantro and chile oil. Cut the flatbread in quarters and serve immediately.
• To Make The Chile Mayonnaise: Combine the mayonnaise and sriracha well. Keep refrigerated until use.
• Note: If you can't find the Japanese mayonnaise, add 1 tablespoon of sugar to the sauce.

GREEN CHILE MAYONNAISE

Steps:

• Mix thoroughly.
• Chill for a minimum of three hours.
• Use as dip or dressing.

SCALLOPS WITH LIME MAYONNAISE

Steps:

• Mix mayonnaise, lime and chili pepper in small bowl.
• Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
• In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
• Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO

Steps:

• In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
• Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
• In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
• Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
• Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

BAKED SCALLOPS WITH CREAMY SPICY SAUCE

Steps:

• For scallops: Preheat oven to 475 degrees. Cut each scallop horizontally into 4 equal slices. Cut off roots of mushrooms and divide mushrooms into four equal portions, arranging them on a pie plate or other shallow baking dish. Spread scallops evenly over them, overlapping them if necessary. Bake until about half-cooked, 3 to 4 minutes. Meanwhile, prepare sauce.
• For creamy spicy sauce: In a small bowl, combine mayonnaise, lime juice, sugar and sriracha or sambal. Mix well.
• To finish and serve: Remove scallops from oven and spread evenly with sauce. Return scallops to oven and bake until surface is lightly browned in places, about 6 more minutes. Place equal portions of mushrooms and scallops on each of four plates; serve hot.

CRISPY SCALLOP SALAD

Steps:

• Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
• Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
• Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
• Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

THAI CHILI MAYONNAISE

Steps:

• Mix all ingredients. Let rest in the refrigerator for at least 1 hour to allow flavors to blend.
• Enjoy!

GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE

Steps:

• Preheat oven to 400*F.
• Lightly oil a baking sheet.
• Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
• Toss them with just enought oil to coat and season with salt.
• Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
• Serve with the mayonnaise.
• Chile Mayonnaise:.
• Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
• Variation:.
• Green Chile Mayonnaise:.
• Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
• Chipotle Mayonnaise:.
• For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.