Scallop “Banh Mi” Sliders
Grilled Jumbo Sea Scallop on a Mini Crescent Bun
Pickled Carrot, Radish, and Red Onion
Fresh Cucumber, Jalapeño, and Cilantro
Sriracha Mayonnaise
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!
