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
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
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.