Tommy Bahama's Seared Scallop Sliders
Here's a fun starter idea: scallop sliders! This recipe from Tommy Bahama features a homemade chipotle aïoli, 'Island slaw' made with crispy wontons and even a fresh lime vinaigrette.
- 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 in Roma tomatoes cut¼-in/6-mm slices
- Salt and Pepper to taste
- 4 basil leaves
- 2 tsp Scallion bias cut
- ¾ cup/165g mayonnaise
- 3 Tbsp dijon mustard
- 1½ Tbsp canned chipotles in adobo sauce
- ½ Tbsp lime juice
- ¼ tsp kosher salt
- 3 cups/210g cups/210green cabbage shredded ¼ in/6 mm thin
- ½ cup/65g Red Onions sliced in ⅛-in/3-mm half moons
- 1 cup/140g jicama peeled, julienned 2 in/50 mm long
- 1 Tbsp. fresh cilantro washed, chopped roughly
- 1 cup/55g crispy wonton noodles
- ½ cup/120mL Lime Vinaigrette see recipe below
- ⅓ cup/80mL lime juice
- ½ Tbsp. kosher salt
- 1 Tbsp Coarse Black Pepper
- ⅔ cup/160mL extra virgin olive oil
- 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.
- Mix all ingredients in food processor until incorporated.
- Tip: Always season meat and fish evenly—coast to coast. Sprinkle salt and pepper like it is snowing, to avoid clumping.
- Add all ingredients together and mix well.
- Dissolve salt in lime juice, then add pepper.
- Add olive oil slowly with a whisk.
This recipe is provided courtesy of Tommy Bahama Restaurant.
Tried this recipe?Let us know how it was!