Grilled Jumbo Sea Scallop on a Mini Crescent Bun
Pickled Carrot, Radish, and Red Onion
Fresh Cucumber, Jalapeño, and Cilantro
The original idea was to grill some gorgeous scallops and build a petite sandwich in the style of the super-popular Vietnamese Banh Mi. My dilemma was how to make a scallop slider with the correct balance of bread-to-scallop. Slider buns or rolls can readily be purchased at the supermarket or bakery. But those buns are still way too big to fit a single sea scallop. After many phone calls to my friends (bakers and chefs), I decided to try manipulating Pillsbury® Refrigerated Crescent Dinner Rolls. Baking from scratch was not an option, as I was teaching a Cooking Class highlighting grilling (not baking). And it was important that the participants be able to easily re-create all the dishes.
I unwound the individual rolls, cut the dough in half, then reshaped and baked it for 12 minutes. Voila! The result: perfect scallop-sized buns. Just before serving, the mini buns were sliced, both sides of the interior brushed with a bit of butter, then toasted.
Dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze liquid during the cooking process, unlike wet scallops that have been soaked in a phosphate solution. The scallops are simply tossed in olive oil with a bit of sea salt and fresh ground pepper, then grilled on the BBQ using a grill pan over high heat for about 2 to 3 minutes per side. Simple, smoky, and sumptuous!
Grilled Scallop Sliders – Banh Mi Style Recipe
Grilled Scallop Sliders – Banh Mi Style:
- jumbo sea scallops
- mini crescent buns
- sriracha mayonnaise
- seedless cucumber, thinly sliced
- jalapeno, thinly sliced
- cilantro, whole leaves
- carrot, sliced into ribbons with vegetable peeler
- radish, thinly sliced
- red onion, thinly sliced
Pickled Carrot, Red Onion, Radish:
- 1 1/2 c. apple cider vinegar
- 1/4 c. water
- 1/4 c. sugar
- 1 T. Kosher salt
Boil vinegar with water, sugar, and salt. Stir until sugar and salt are dissolved. Let cool slightly. Place carrot ribbons, red onion, and radish into separate glass jars. Pour vinegar mixture over the vegetables. When mixture comes to room temperature, cover and refrigerate overnight or longer.
Prep all ingredients, grill the scallops last.
Spread sriracha mayonnaise on the toasted buns.
Layer cucumber, carrot, radish, cilantro, jalapeno, red onion.
Grill scallops then assemble the sliders. Use a decorative pick to secure sandwich and serve immediately.
We demonstrated these sliders as one of the dishes at a really fun Cooking Class Fundraiser last weekend. They were a big hit – with all the flavors, textures, colors, and adorable size – of course they were!
Extending a very special thank you to super-gracious hosts Tracy & John, all the enthusiastic participants, and to my awesome talented team: FA, Jon, and Marlene. You rock!