On recent trip to a restaurant my wife ordered scallop sliders. She got a large bun with one scallop on it. The bun also had a piece of lettuce and a tomato slice and a big spoonful of tartar sauce. Not a good tartar sauce but mayo with relish mixed in and a squeeze of lemon. The scallop was over cooked and had a nice rubbery texture to it. Being the foodie that I am I knew I had to make this dish and right the wrongs that the restaurant served.
As part of the Foodbuzz Tastemaker program I am from time to time given product to test and write about if I decide to. Today the ciabatta rolls I used were purchased with a coupon provided by Alexia Foods. Alexia also gave me a Calphalon pot holder and an apron. Alexia is currently running a Reinvent a Classic contest where they are selecting a new flavor of french fries. I wanted to use my coupon to try one of the french fry flavors but I checked with 2 grocery stores 2 weeks straight and they were both out of the fries. I guess that means that the fries are excellent. If you would like to try them go to www.Facebook.com/AlexiaFoods and you can get a $1 off coupon.
This recipe is based on making 4 sliders. You can adjust accordingly to make as many as you want.
2 tbs light mayo
1 dash of hot sauce
1 dash worcestershire sauce
1/8 stalk celery, finely chopped
1 green onion, green part only finely chopped
1 tsp Dijon mustard
1 tsp lemon juice, fresh squeezed
2 tsp smoked paprika, for color
Mix all of the ingredients together and refrigerate until scallops are ready.
4 Alexia Ciabatta rolls
2 slices of bacon
1 tsp canola oil
1 leaf lettuce torn into 4 pieces to fit bun
1 plum tomato, sliced into 4 slices
Turn frying pan on medium then add the bacon. Cook bacon until it turns crispy. Remove bacon from pan and add the oil. Turn heat to medium high. When the oil is shimmering add the scallops. Cook until the scallop takes on a nice brown color and then flip them over and cook until the second side turns light brown.
Cut Ciabatta rolls in half. Put lettuce, tomato and bacon on roll. Top with sauce. Then put scallop on top of that.