International dishesGrilled DishesKoreaabout 30 minutes
Baked scallops with cheese and mayonnaise give sweet meat under a melted cheese top. The difficulty is the heat, since scallops cooked too long turn rubbery and shrink.
The dark meat and the stomach have to come out completely to avoid any fishy edge. One half shell is kept and washed to serve as the baking dish. The scallops bake for about 3 minutes before the butter sauce goes on, and only once they are just set does 50g of mozzarella go over the top.
This batch weighs about 248g, at roughly 173 calories per 100g.
Method
Slide the tip of a sharp knife between the two shells, cut the connecting muscle and open the shell.
Take out the white meat, remove all the dark meat, muscle, cartilage and stomach, then wash the scallop meat in salted water.
Keep one half of each shell and wash it clean to use as the baking dish.
Make the sauce: melt 20g of unsalted butter and mix it with 10g of Lean Mayo, 1 teaspoon of ground pepper and 1/2 teaspoon of salt.
Set the scallop meat back on the shells, place them on a tray and bake for about 3 minutes, then brush the butter sauce evenly over the surface.
Bake over medium heat until the scallops are just set and fragrant, then cover them with 50g of mozzarella cheese and bake another 5 to 10 minutes until the cheese has melted.
Tips
Without a charcoal grill, an oven heated to 180 degrees C for 10 minutes will bake the scallops in 5 to 10 minutes.
Eating them while still warm matters, as cooling brings out a fishy note and dries the cheese hard.
Mixing the Lean Mayo into the butter while the butter is still warm gives a smooth sauce that brushes easily.
Washing the scallop meat in lightly salted water and patting it dry keeps it from weeping during baking.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.