How to make it

  • Thirty minutes before serving, rinse scallops and drain. Place them together flat on 2 thicknesses of paper towels. Sprinkle with salt. Cover with 2 paper towels. Take your heaviest skillet and press down. Leave it on the scallops as a weight to pull the moisture into the paper towels.
  • Rinse asparagus and break to remove the tough bottoms of the spears. In a microwavable container add sugar and 1 t. salt. Add asparagus spears and cover with hot water. Nuke 4 minutes or until the spears are crisp tender. Drain
  • Combine sauce ingredients. Adjust the ingredients as necessary. Different brands of mayo and chili sauce have different levels of sweetness and spiciness.
  • Preheat oven to 350 degrees. Cover the bottom of a large baking dish with asparagus spears. Top with scallops. Cover with the sauce. Bake until sauce is bubbly about 15-20 minutes. The sauce won’t brown so don’t allow it to become too dry as it will dry out the scallops.

Reviews & Comments 5

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  • nativeprincess 8 years ago
    Great post! Love the combination of flavors :)
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    " It was excellent "
    karlyn255 ate it and said...
    Boy I know why they call you Merlin. You can sure work some magick in the kitchen.
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    " It was excellent "
    a1patti ate it and said...
    LOVE this recipe!!
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    " It was excellent "
    mystic_river1 ate it and said...
    Oh yeah babe! That's good eats. Thanks for a super recipe.
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    " It was excellent "
    juels ate it and said...
    Sounds so tasty and interesting! I love the preparation of scallops here!
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