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Grilled Scallop Rolls

This recipe is brought to you by Dan Whelan at The Food in My Beard.

[[ recipeID=recipe-8lka6d917, title=Grilled Scallop Rolls ]]

Grilled Scallop Rolls

Grilled Naked Scallops served in a roll with spicy Korean style pickled carrot and cucumber, and a lemon ginger butter sauce. Recipe by Dan Whelan (The Food in My Beard).

Servings: 3 people


  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins




Pickled Veggies

  • ½ an English cucumber, cut into "matchstick" slices
  • 1 Large carrot, julienned
  • ½ cup Rice vinegar
  • 2 tbsp. Gochujang chili paste*
  • 1 tsp. Chili flakes (use Korean style if you can)
  • 1 tbsp. Soy sauce
  • 1 tbsp. Honey
  • 2 tsp. Sesame oil
  • 1 tsp. Sesame seeds
  • 1 clove Garlic, grated
  • Salt and pepper, to taste

Ginger Butter

  • ½ stick Butter, melted
  • 1 inch Ginger, grated
  • Juice of 1 lemon
  • 1 tsp. Dried parsley
  • Salt and pepper, to taste


  1. *If you don’t have or can’t find gochujang chili paste, you can use sriracha or Sambol as a substitute.
  2. Defrost the scallops in the fridge overnight. Pat dry on paper towels before using.
  3. Mix the pickled veggies ingredients in a large bowl and set aside in the fridge for a few hours or up to a few days.
  4. Mix the butter ingredients and set aside until ready to use. You can store in the fridge for a few days if you need to, and just microwave when ready to use.
  5. Preheat grill as hot as you can.
  6. Toast the hot dog rolls on the grill first and set aside.
  7. Skewer the scallops and brush with olive oil. Season with salt and pepper.
  8. Sear the scallops on the grill, about 3 minutes per side, to brown and cook through.
  9. Put the pickle mixture into the buns first, then top with the scallops. Drizzle on the butter before serving.