Signature Scallop Roll Recipe

Prep scallops

Pat the scallops dry with paper towels. If using large sea scallops, slice into 1/2-inch pieces so texture matches bay scallops.

In a medium nonstick skillet, melt 2 tbsp unsalted butter over medium heat until foaming. Add minced garlic and shallot and cook 30–45 seconds until fragrant, not browned.

Add the scallops to the skillet in a single layer. Sear undisturbed for 45–60 seconds, then stir and cook another 30–60 seconds until just opaque and cooked through. Remove from heat promptly to avoid toughness. If scallops are very small and already cooked (thawed), simply warm them in the butter for 30–45 seconds and remove.

Transfer scallops to a bowl and let cool for 5 minutes. Chop roughly with a chef's knife if you prefer a chopped roll texture (optional).

To the cooled scallops add lemon zest, lemon juice, mayonnaise, creme fraiche (or sour cream), and Dijon mustard. Stir to combine gently so scallops remain tender.

Fold in finely diced celery, chives, parsley, salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasoning with additional salt or lemon juice as needed. Refrigerate the filling for at least 15 minutes to let flavors marry (can hold up to 2 hours).

Heat a large skillet or griddle over medium heat. Spread about 1/2 tbsp softened butter inside each roll or spread butter on the cut faces.

Place rolls buttered-side down on the skillet and toast until golden brown and crisp, about 2–3 minutes. Press gently with a spatula for even contact. Remove and keep warm.

If you prefer a slightly richer finish, brush the outside of each roll with remaining butter and briefly toast exterior sides until golden.

If using microgreens or baby arugula, place a small bed of greens into each toasted roll to provide contrast and texture.

Divide the scallop filling evenly among the four rolls, mounding the mixture slightly. Drizzle each portion with a scant 1/2 tsp of melted brown butter (optional) and dust lightly with Old Bay or smoked paprika for aroma and color.

Serve immediately with lemon wedges and extra aioli or mayonnaise on the side for anyone who wants more richness.

To make a quick aioli: whisk 1/4 cup mayonnaise with 1 tsp lemon juice and 1/4 tsp Dijon. Adjust seasoning to taste. Spoon or smear a thin layer inside rolls before adding scallops if desired.

If using brown butter, melt 2 tsp butter in a small pan until foam subsides and solids turn golden-brown and nutty. Remove from heat and let cool slightly before drizzling over filled rolls.