Melted Camembert Scallop Ajillo with Mayo-Doubanjiang Sauce
Cook time: 5 minutes
Prep time: ~25 minutes
- 6 Frozen scallops
- 6 Shrimp (peeled and deveined)
- 6 Mushrooms
- 6 Cherry tomatoes
- 12 pieces Boiled edamame (can use frozen)
- 1 Camembert cheese
- Dill, as needed
- Baguette, as needed
Ajillo Oil:
- 150g (5.3oz) Salad oil
- 100g (3.5oz) Olive oil
- 50g (1.8oz) Garlic
- 20g (0.7oz) Anchovies (can use Takanotsume chili peppers)
Mayo-Doubanjiang Sauce
- 30g (1.1oz) Mayonnaise
- 2g (0.07oz) Doubanjiang (bean paste with chili)
- ½ tsp Kikkoman Soy sauce
- Thaw the frozen scallops.
- Make Ajillo oil with. Add garlic, salad oil, and olive oil to a pot and heat over low heat. When the garlic turns golden brown, add the anchovies, mix and turn off the heat. (Make a large amount of ajillo oil and store it in the refrigerator. When you receive an order, take the required amount and use it.)
- Mix the Mayo-Doubanjiang sauce ingredients together to create the mayonnaise chili bean sauce.
- Add the scallops, shrimp, mushrooms, cherry tomatoes, and ajillo oil to an ajillo pot and heat over medium heat.
- Once cooked, leave a hole in the center, add radially cut camembert cheese, and sprinkle with edamame and dill. Serve with baguette and the mayonnaise chili bean sauce on the side.
