Scallop Roll with Fresh Summer Relish
Growing up in Northern California less than 2 hours from San Francisco meant there was always a readily available supply of seafood. One of the luxuries that was afforded during my upbringing on our farm was weekly fresh seafood deliveries which always included a healthy allotment of sea scallops. The scallops were one of the first things cooked/consumed enjoyed and to this day I can never turn down the simple satisfaction of a well prepare sea scallop.
We at the Institute of Gluttony feel there is nothing better than searing sea scallops in butter and serving in the most uncomplicated manner. With that in mind we created the following Scallop Roll that allows the scallops to shine, with the condiments playing second fiddle in the roll. Unlike weighty heavily mayonnaised Lobster Rolls, this roll is fresh, light, with a slight herby and veggie crunch that provides the perfect balance to the buttery texture of the scallops and bun.
Enjoy, but be forewarned that one roll might not be enough to satisfying your hunger.
The Necessities (makes 4 rolls):
- 16 sea scallops (4 scallops per roll)
- 2 tbsp red onion (diced)
- 2 stalks celery (diced)
- 1/3 of a red pepper
- 2 springs of tarragon (chopped)
- 1 tbsp fresh parsley (chopped)
- Zest of 1 lemon
- 1/2-1 tbsp mayo
- Juice of 1/2 lemon
- Salt and pepper
- 4 slices of English cucumber per roll
- Butter
- 4 large hot dog buns (uncut)
Directions:
- Chop, dice, or do what you must to the veggies and herbs.
- Mix the red onion, red pepper, celery, herbs, lemon zest, lemon juice, and mayo together in a small bowl. Season to taste with salt and pepper.
- Drop a gluttonous chunk of butter into a large frying pan over medium-high heat. Once melted place your scallops into the pan. Lightly season with salt and pepper.
- Sear each side of the scallops, then remove from heat and set aside.
- In the same frying pan, melt some additional butter to dress the buns with.
- Butterfly/slice the top of each hot dog buns and drizzle the extra melted butter inside. Layer with the cucumber slices, scallops, and then top with the fresh relish. Plate and devour.
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Again. Delicious. Who gets to test-eat all of these awesome dishes?
Mrs. Glutton and occasionally our neighbors.
I can’t believe you had fresh seafood delivered on a regular basis. Of course, I’d guess the downside to that is that now you’re so very picky about anything less than absolutely fresh, right? C’mon, tell me there’s a downside.
The scallop roll looks amazing. Just so you know, the red pepper didn’t make it to the ingredients list. I was trying to see if it was pepper or tomato and had to read the directions to find out for sure. You may want to add it.
I’d love the roll but I’d be hard pressed not to just eat the scallops as they come out of of the skillet.
Downside? hmmmm I guess I could say that Red Lobster will never cut it with me.
And thanks for the friendly reminder that I forgot the red peppers Christiane! I shouldn’t post things before I’ve had two cups of coffee.
I love scallops and your scallop roll is a terrific idea and really looks great. Lobster rolls in Maine have very little mayo as people really want the flavor of the lobster to be the star.
Thanks Karen and my lovely wife (from NYC) reminded me as well that up in the NE that Lobster rolls are much cleaner in that part of the country.
Sounds so good Jed. I love seafood, especially scallops, but have rarely had them prepared correctly (mostly overcooking issues). Maybe I’ll be adventurous and try this!
Scallops can be tricky…better to under cook em than over though.
Not being a big fan of the lobster roll, this scallop roll is a wonderful alternative. I too love scallops seared in butter, absolutely the best way to have them. Our scallops are generally brined so they have a bit of a taste, but I find that the frozen scallops at Costco are as good, if not better than the one’s from our fish monger. They have a gorgeous sweet smell and they taste divine. I’ll bookmark this recipe for a summertime treat, thanks Jed. Have a great weekend.
Thanks Eva and it was difficult for me to not eat the scallops on their own…but well worth it when they found themselves in the roll.
umm….. why have I never had a scallop roll before? and here I thought i had tried almost everything! Wow! it looks amazing
Now you’ve got something new to try and to create your own unique take of. Hope to see something on your site in the future!
The beauty of this dish, Jed, lies in its simplicity. Let the ingredients speak for themselves and you’ll never go wrong. And I bet a touch of jalapeño wouldn’t hurt. I need to find me some really fresh scallops. Thanks for the inspiration!
I’m digging what you’re saying there about the jalapeno…just a smidgin though. Great idea!
What a great looking roll. And yes, when you’re going to indulge, just add more butter. Excellent recipe xx
More butter…moooo better!!
Now this is a decadent roll – scrumptious!
Mandy
Wow I never had tried scallops in a bread, this look interesting.
Mmm! Delicious and perfect for the summer
I didn’t think anything could look better to me than a lobster roll, but now I’ve seen it!
Just doing my job.
This honestly is ingenious! I never had thought of putting scallops in a roll and I LOVE the idea that you didn’t overly dress it in a mayo sauce. The crispy, crunchy veggies and a nice “salsa” looks perfect.
My mouth actually watered at the thought of those fresh scallops! I’m crazy jealous over anyone that has access to great seafood like this. The roll sounds delicious!