Ingredients
- scallops AND BABY ASPERAGUS WITH chili-CREAM SAUCE
- 1 ½ lbs sea scallops
- 2 lbs. slender asparagus spears
- 2 T. sugar
- sea salt
- chili-Cream Sauce
- 6 T. lite mayonnaise (Hellman’s or Best Foods is my favorite.)
- 1 T. water
- juice of ½ lime
- 2 T. Thai sweet chili sauce
- 1 t. red jalapeno hot sauce, like El Tapatio
Description
A Light, Creamy, Exotic Scallop Appetizer.
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