Baked Scallops With Creamy Spicy Sauce

• 8 large sea scallops
• 5 ounces enoki mushrooms
• 6 tablespoons Kewpie brand Japanese mayonnaise (available in Asian markets and some supermarkets) or other mayonnaise
• 1/2 teaspoon lime juice
• 1/2 teaspoon sugar
• 1 teaspoon sriracha (Asian chili sauce) or sambal

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

scallops, enoki mushrooms, mayonnaise, lime juice, sugar, sriracha

Taken from cooking.nytimes.com/recipes/11500 (may not work)