Seared Scallop Sliders

Scallop Sliders

Makes: 4 sliders



4 slider buns
2 Tbsp clarified butter
1 Tbsp whole butter
4 scallops, U10 size, cleaned with adductor muscle removed
8 tsp Chipotle Aïoli (see recipe below)
3 Tbsp Island Slaw (see recipe below)
4 Roma tomatoes, cut in ¼-in/6-mm slices
Salt and pepper to taste
4 basil leaves
2 tsp scallion, bias cut


  • Spread clarified butter over hot sauté pan or flat-top stove. Brown bun interiors and set aside.
  • Sear both sides of scallops until brown—about 2 minutes each side. Add more butter if necessary.
  • Season with salt and pepper to taste.
  • Spread Chipotle Aïoli on the inside of each bun.
  • Place Island Slaw on bottom buns. Season tomatoes with salt and pepper to taste, then place on top of slaw.
  • Add basil leaves and scallops. Cover with top buns.


Makes: 1 cup/230 g



3/4 cup mayonnaise
3 Tbsp Dijon mustard
1 1/2 Tbsp canned chipotles in adobo
1/2 Tbsp lime juice
1/4 tsp kosher salt


  • Mix all ingredients in food processor until incorporated.

    Looking to save some time? Pick up a jar of Chipotle Aioli from one of our retail stores. With a deliciously smoky finish, it's the perfect easy substitute to making your own aioli from scratch.
    Find a store here or purchase the sauce online.



    Makes: 5–6 cups/1.2–1.44 kg


    3 cups/210 g green cabbage, shredded ¼ in/6 mm thin
    ½ cup/65 g red onions, sliced in ⅛-in/3-mm half moons
    1 cup/140 g jicama, peeled, julienned 2 in/50 mm long
    1 Tbsp fresh cilantro, washed, chopped roughly
    1 cup/55 g crispy wonton noodles
    ½ cup/120 ml Lime Vinaigrette (see recipe below)



    Makes: 1 cup/240 ml


    ⅓ cup/80 ml lime juice
    ½ Tbsp kosher salt
    1 Tbsp coarse black pepper
    ⅔ cup/160 ml extra virgin olive oil


Looking to save some time? Pick up a jar of Lime Vinaigrette from one of our retail stores.
Find a store here or purchase the sauce online.