Bay Scallops & Secret Sauce - Recipe by Koji COOKS

BAY SCALLOPS AND SECRET SAUCE

This is a simple recipe that transforms the usual rubbery frozen Bay Scallop into a perfect delight. Frozen Bay Scallops are usually treated to preserve them, the end result after being cooked is often rubber and/or a watery scallop. I've found a few tricks to change all of that to lusciousness. Start with the inexspensive frozen Bay Scollop defrosted and then (below)! Next my not-so-secret, Secret Sauce; I delvoped this copykat recipe after having the best fish tacos slathered with it at Caddy's last week on Treasure Island in Florida. I'm serving these with simple steamed long grain rice and a simple veggie saute and a lemon wedge of course.

SCALLOPS - Recipe (serves 2)

1 pound defrosted bay scallops, rinsed in a strainer very well.

2 tablespoon Wondra flour

2 tablespoon fine bread crumbs

1/2 teaspoon kosher salt

1 tablespoon each veggie and extra virgin olive oil

a plastic bay bag to shake on the coating

a nonstick skillet

METHOD

Make sure the scallops are well rinsed and well drained, spread out flat on a plate (or?) lined with a paper towel. Place the Wondra, bread crumbs and salt in the plastic bag, add the scallops, shake to coat and hold stove side on a plate. Heat the pan over medium-high heat, swirl in the oils, when it gets hot, add the scallops in a single layer, allow to cook 2 minutes, flip the scallops and cook 2 minutes more and WaLa they are done! Plate and drizzle with Secret Sauce

SECRET SAUCE - (good on many things!)

1/3 cup mayo

1 teaspoon dijon mustard

zest and juice of 1 lime

2 tablespoons chili sauce (the ketchupy kind)

6 dashes of hot sauce

1 teaspoon sugar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

METHOD

Whisk together in small bowl, containerize and refrigerate.

THE KOJ