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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 ]]

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Naked Sea Scallops

Rated 4.9 out of 5 stars

from $21.95 $25.95

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Ingredients

Instructions

Ingredients

One (12 oz.) bag Naked Sea Scallops
Hot dog buns

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

Instructions

*If you don’t have or can’t find gochujang chili paste, you can use sriracha or Sambol as a substitute.
Defrost the scallops in the fridge overnight. Pat dry on paper towels before using.
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.
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.
Preheat grill as hot as you can.
Toast the hot dog rolls on the grill first and set aside.
Skewer the scallops and brush with olive oil. Season with salt and pepper.
Sear the scallops on the grill, about 3 minutes per side, to brown and cook through.
Put the pickle mixture into the buns first, then top with the scallops. Drizzle on the butter before serving.