Get ready to elevate your seafood game with my Dynamite Scallops recipe! These bay scallops are coated in my signature handcrafted dynamite sauce, then baked to golden perfection! Quick and effortless to prepare, this dish brings the vibrant flavors of your favorite sushi restaurant right to your kitchen!
Table of Contents
Why I Love This Recipe
What thrills me about my Dynamite Scallops recipe is its hassle-free approach that brings the essence of sushi right to your table! With just 10 minutes of prep time, I can create a dish that perfectly complements my Japanese-style seafood mains, like my Pan Seared Japanese Style Scallops!
Utilizing my own style for this recipe, I incorporate elements from my proven Dynamite Seafood Shrimp and Seared Scallops with Spicy Mayo dishes to prepare the dynamite sauce. Then I combine the sauce with bay scallops elevating the dish to another level of flavor packed with umami!
It’s an easy and sushi-quality side dish prepared in minutes. If you want, you can even serve it inside a scallop shell like they do at sushi restaurants. Its fail-proof recipe is sure to impress with its simplicity and stunning presentation. Don’t wait any longer—let’s dive into this scallop adventure that’s as easy as it is delicious!
Ingredients
Ingredients
- Bay Scallops – fresh or frozen dry bay scallops, no brine, for best results. If frozen, make sure to completely thaw before use.
- Mayonnaise – use Japanese Kewpie Mayo. Must be Japanese style mayo otherwise they base flavors will be altered.
- Sriracha – Asian style chill sauce, optional.
- Masago Roe – also known as capelin roe which can be found in many Asian or Japanese grocery in the sushi section. Provide the sweet crunchy texture to the dynamite sauce.
- Green Onion – finely chopped green onion scallions.
- Spray Cooking Oil – your preferred bottle of cooking oil spray.
Additional Seafood Add Ins
For a heartier dish, consider adding additional seafood such as Baby Shrimp, Squid, or Clams alongside the scallops. These ingredients complement the scallops well, adding depth and variety to the dish.
Essential Kitchen Equipment
Directions
Step 1 First, pat the bay scallops dry using a paper towel. Then, place them in a baking dish that has been coated with cooking oil, making sure they are in a single layer.
💡 Spacing Pro Tip
Ensure that you Don’t Overcrowd the scallops when arranging them in the baking dish. Leave enough space between each scallop to promote even baking.
Step 2 To make the dynamite sauce mix, combine Kewpie mayo, masago, and optionally Sriracha in a mixing bowl. Then, spoon the mixture into a ziplock bag or piping bag, and cut a small hole in one corner of the bag for easy piping.
Step 3 Squeeze enough dynamite mix onto each scallop, covering them one by one.
Step 4 Put the baking dish in the center of the oven and bake at 425°F for 6-10 minutes.
💡 Baking Pro Tip
I recommend using a Toaster Oven to make this dish as it will take less time to preheat the oven.
🌡 Internal Temperature Check
Aim for an Internal Temperature of 125°F when checking the doneness of your scallops.
🍽️ Serving Pro Tip
Depending on the scallops used, it may release excess liquid during baking. If you encounter this, a simple solution is to use a Baster or Spoon to remove the Excess Liquid from the baking dish before serving.
🌿 Garnishing Pro Tip
Top your scallops with Chopped Green Onions just before serving.
Recipe Variations
You can explore a delightful variation by using the same dynamite sauce but instead placing it on butterflied shrimps, creating my Dynamite Seafood Shrimp dish.
Pairing Recommendations
This side dish pairs perfectly with Japanese-style seafood dishes such as my Lobster Sushi Rolls or Soy Paper Spicy Tuna Rolls. Accompanying it with a side of Hiyashi Wakame Seaweed Salad and a warm bowl of Clam Miso Soup completes your sushi restaurant inspired meal!
Frequently Asked Questions
Can I use sea scallops instead of bay scallops?
Yes, you can use sea scallops instead of bay scallops. However, since sea scallops are larger in size, you may need to adjust the baking time accordingly to ensure they reach an internal temperature of 125°F.
Can I make dynamite sauce ahead of time?
Yes, you can make the dynamite sauce ahead of time. Prepare it beforehand and store it in the fridge until you're ready to use it.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops for this recipe. However, make sure they are thawed before baking to ensure even cooking and proper texture.
Storage Tips
Store any leftover in an airtight container and place them in the refrigerator, where they will remain fresh for 2-3 days.
Other Recipes You Might Like
Watch How To Make It
Dynamite Scallops
Ingredients
- 1/2 lbs Bay Scallops dry scallops, no brine
- 1/4 Cup Kewpie Mayo
- 2 tbsp Masago Roe
- 1 tsp Sriracha optional
- 1 Stalk Green Onion
- Spray Cooking Oil
Instructions
- Gather all the ingredients.
- Preheat oven to 425F.
- Pat dry the bay scallops with a paper towel. Spray the baking dish with cooking oil and place the scallops in a single layer.
- Next, mix Kewpie mayo, optional Sriracha, and masago roe together in a mixing bowl. Spoon the mixture into a ziplock bag or piping bag and cut a small hole in one corner of the bag.
- Squeeze enough dynamite mix to cover all the scallops one by one.
- Place baking dish in oven in the center of the oven and bake at 425F for 6-10 minutes or until the internal temp of the scallops reach 125F.
- Garnish with chopped green onions and serve hot.
