Seared Scallop Sliders

Makes: 4 sliders

Ingredients:

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

Instructions:

• 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.

CHIPOTLE AÏOLI

Makes: 1 cup/230 g

Ingredients:

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

Instructions:

• 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.

   

  ISLAND SLAW

  Makes: 5–6 cups/1.2–1.44 kg

  Ingredients:

  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)

   

  LIME VINAIGRETTE

  Makes: 1 cup/240 ml

  Ingredients:

  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.