Menus & Ideas: RECIPES
Pan Seared Scallop Sandwiches
Serves 3-4 as an entrée
10 jumbo scallops
1/2 cup butter, plus extra for grilling buns
10 whole wheat slider buns (I like Pepperidge Farm brand)
1 large cucumber, thinly sliced with "skin" on
1/2 cup reduced fat mayo
3 TB capers
3 TB minced red onion
Squeeze fresh lemon juice
Mix Tartare sauce ingredients well and set aside. Rinse scallops.
Heat a large pan (preferably a large cast iron pan) until hot and add about 1 TB butter. When melted, place each bun, cut side down in pan and sear until brown, about 1-2 minutes. Arrange buns on serving platter and put 2 slices cucumber on bottom half of each bun.
Reheat pan until very hot. Add 1/2 cup butter to pan. When melted, place scallops a few inches apart in pan and cook for about 2 minutes per side. Scallops should be seared a light brown. NOTE: do NOT crowd scallops in the pan or they will steam, rather then sear/cook properly. When cooked, place 1 -2 scallops (depending on size) on each bun bottom on top of cucumber slices and cover. Serve with tartare sauce and enjoy!!!