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.
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 in Roma tomatoes cut¼-in/6-mm slices
- Salt and Pepper to taste
- 4 basil leaves
- 2 tsp Scallion bias cut
Chipotle Aioli
- ¾ cup/165g mayonnaise
- 3 Tbsp dijon mustard
- 1½ Tbsp canned chipotles in adobo sauce
- ½ Tbsp lime juice
- ¼ tsp kosher salt
Island Slaw
- 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
Lime Vinaigrette
- ⅓ cup/80mL lime juice
- ½ Tbsp. kosher salt
- 1 Tbsp Coarse Black Pepper
- ⅔ cup/160mL extra virgin olive oil
Sliders
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 Aioli
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.
This recipe is provided courtesy of Tommy Bahama Restaurant.