18 Diver Scallops cleaned and bottom shells reserved
1 tablespoon Nirmala's Kitchen Jamaican Jerk blend
1 tsp honey Dijon mustard
1/2 cup grated Parmigiano-Reggiano cheese
1 cup plus 2 tablespoons of olive oil
1 tbsp chives, finely chopped
1 tbsp garlic, chopped
Juice of ½ fresh lemon
Preheat the oven to 400 degrees F.
In a food processor, combine the egg, mustard, garlic, 1 tablespoon of Nirmala's Jamaican Jerk blend, and lemon juice.
Process until smooth. Season with salt.
With the machine running, add 1 cup of the oil in a steady stream. Process until the mixture is thick.
Season the scallops with salt.
In a large sauté pan, heat the remaining olive oil.
Add the scallops and sear for 1 minute on each side. Remove from the heat and set aside. Scrub the scallop shells clean.
Place the scallops in the center of each shell.
Spread a heaping tablespoon of the Jamaican Jerk-mayonnaise on top each scallop.
Sprinkle the top of each scallop with the cheese.
Place the scallops on baking sheets.
Place in the oven and cook until the top is golden and bubbly.
Remove from the oven and serve on a large platter.
Garnish with fresh chives.
Can be served with Mint, Mango and Cilantro Chutney (see India recipe page) or on a bed of organic baby greens.