Recipe sponsored by North Coast Seafoods
The weather has finally come around just in time for Memorial Day weekend and I can’t wait to fire up the grill! This year, Memorial day looks a little different, but it is important to still do something special and get outside if you can! Smaller gatherings mean you can experiment more with the food and make something really cool that you maybe wouldn’t make for a large crowd.
That’s why I am really excited to be partnering with North Coast Naked Seafoods for this awesome grilled scallop recipe! I always seek out Naked Seafood at the store because I really trust the quality. Everything is flash frozen right at sea so it is as fresh as possible whenever you want to thaw it, and there are never any chemicals, additives or preservatives. The most exciting part is that Naked Seafood is now selling their product direct to consumer, so you can order online and have it delivered the next day with free shipping! There is a 10 lb. minimum order, but if that is too much for your freezer to fit, I’d recommend finding friends, family, or neighbors to split your order with! Use code TFIMB at checkout for 5 dollars off!
Maybe it was just my excitement of being outside and grilling, but this scallop roll was one of the best things I have made in a long time. The flavors were so bright and fresh! The pickled veggies were spicy and sour with a hint of sweetness that balanced perfectly with the scallop, but the ginger lemon butter drizzled on top really stole the show.
Thaw the scallops in the fridge overnight, then dry with paper towels before using. You want them to be nice and dry to get a good sear.
The carrot and cucumber is tossed with rice vinegar, chili paste, honey, soy sauce, garlic, sesame oil, and sesame seeds.
The butter is melted with lemon, ginger, and parsley. If I had fresh parsley I would use it, but these days you need to use what you have.
When grilling scallops it’s a good idea to skewer them to make it easier to flip. I like to use two skewers so they aren’t spinning around on the stick. Make sure to put similar sized scallops on each skewer.
My other tip is to make extra cause you will probably want to pop a few right into your mouth when they come off the grill.
Everything about this roll was amazing. Bright and fresh flavors are what I look for in any summertime dish. The pickles and the scallops balanced each other out and give you everything you could want for a backyard BBQ!
Remember to order your Naked seafood now if you want to grill some up this weekend! Use code TFIMB at checkout for 5 dollars off!
Grilled Scallop Roll with Spicy Pickled Carrot and Cucumber
- 1/2 an english cucumber cut into matchstick slices
- 1 large carrot julienned
- 1/2 cup rice vinegar
- 2 tablespons gochujang chili paste *
- 1 teaspoon chili flakes use Korean style if you can
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 teaspoon sesame seed
- 1 clove garlic grated
- salt and pepper to taste
- 1/2 stick butter melted
- 1 inch ginger grated
- juice of 1 lemon
- 1 teaspoon dried parsley
- salt and pepper to taste
- 1 pound package Naked Seafood Sea Scallops
- hot dog buns
- *If you don’t have or can’t find gochujang chili paste, you can use sriracha or sambol as a substitute
- Defrost the scallops in the fridge overnight. Pat dry on paper towels before using.
- Mix the pickle ingredients in a large bowl and set aside in the fridge for a few hours or up to a few days.
- Mix the butter ingredients and set aside until ready to use. You can store in the fridge for a few days if you need to, and just microwave when ready to use.
- Preheat grill as hot as you can.
- Skewer the scallops and brush with olive oil. Season with salt and pepper.
- Toast the hot dog rolls on the grill first and set aside.
- Sear the scallops on the grill, about 3 minutes per side, to brown and cook through.
- Put the pickle mixture into the buns first, then top with the scallops. Drizzle on the butter before serving.