Delicious recipe! This is a keeper, and it is good enough for a special occasion. I don’t understand the very low ratings from those who referred to Heinz bottled chili sauce or from those who said it was poorly put together. I found it incredible, and I saw no reference to anything from Heinz. As others have done, I used Srirachi chili sauce. For those who do not appreciate a spicy flavor, be sure to use it sparingly, because even a little makes it surprisingly spicy. I liked it, but I have lived in Sichuan and am used to much heavier spices. I have used Kewpie mayo while in Japan, but I found that U.S. mayo with a bit of (liquid) sushi seasoning sauce (which is basically rice wine, with sweetener and a few spices) was a fine substitute. My Japanese wife and I both gave this recipe five stars. As an aside, my only serious detour from the recipe as written was to add freshly grated Romano cheese, which complemented the other flavors nicely. I recommend not cooking the scallops as long as recommended. Scallops, like shrimp, are perfect when barely done. Any more cooking toughens them, changing the texture significantly. Sautéing them until they are browned and then cooking them even longer under the broiler is far too long.
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Delicious recipe! This is a keeper, and it is good enough for a special occasion. I don’t...