Sea Scallop Lollipops

• 1/2 cup mayonnaise
• 2 tablespoons gochujang
• 2 tablespoons minced dill pickle
• Kosher salt
• Pepper
• 2 tablespoons canola oil
• 12 large sea scallops (1 pound)
• Lollipop sticks or small skewers, for serving

1. In a small bowl, stir the mayo with the gochujang and pickle; season with salt.
2. In a large cast-iron skillet, heat the oil.
3. Season the scallops with salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes.
4. Skewer the scallops on lollipop sticks and arrange on a platter.
5. Serve with the gochujang mayo.

mayonnaise, gochujang, dill pickle, kosher salt, pepper, canola oil, skewers

Taken from www.foodandwine.com/recipes/sea-scallop-lollipops (may not work)