Grilled Scallop Rolls with Spicy Pickled Carrot and Cucumber
Grilled Naked Scallops served in a roll with spicy Korean style pickled carrot and cucumber, and a lemon ginger butter sauce.
Servings: 3 rolls
Calories: 423kcal
Ingredients
Pickles
- 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
Butter
- 1/2 stick butter melted
- 1 inch ginger grated
- juice of 1 lemon
- 1 teaspoon dried parsley
- salt and pepper to taste
Finish
- 1 pound large sea scallops
- hot dog buns
Instructions
- 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.
Nutrition
Calories: 423kcal | Carbohydrates: 59g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 1374mg | Potassium: 589mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3461IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 4mg