Recipe, JoeDoe, Gin-cured Scallop, Jalapeno Mayonnaise, Joe Dobias, Chef Recipe, EAst Village, Manhattan, New York, How to cook, What to cook


Gin-Cured Scallops and Jalapeno Mayonnaise

Recipe courtesy of chef Joe Dobias of JoeDoe.

A perfect pairing for The Honey Beer cocktail, also from JoeDoe.


4 servings



- 1 pound U-10 Sea Scallops, remove muscle

- 1 cup DH Krahn Gin (or your favorite gin)

- 1 cup Rice Vinegar

- 1/2 tsp Sambal

Jalapeno Mayonnaise

- 2 Egg yolks

- 2 pc jalapeno

- 1 cup canola oil

- Juice of 2 lemons

- Salt and pepper



1. Mix cure in bowl.

2. Pour over scallops.

3. Cure for 8-10 hours.

Jalapeno Mayonnaise

1. In the bowl of a food processor, place roasted jalapenos & egg yolks.

2. Start the blade and begin drizzling in canola oil. Continue slowly adding the oil until an emulsion forms. *If mayo becomes too thick, add water to thin.

3. When all oil is incorporated, season with lemon juice, salt and pepper.

Serving Suggestions

1. Toasted long croutons. On your favorite sliced bread, brush on olive oil and season with salt and pepper. Place in a 350 degree (F) oven until golden brown.

2. Seasonal greens with a simple lemon and olive oil dressing.


Recipe from chef Joe Dobias of  JoeDoe


Photography Courtesy of JoeDoe