Scallop Sliders Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard small side muscle if still attached. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow dish, whisk the egg with the 2 tbs milk. In a third shallow dish, place panko breadcrumbs. Dredge each scallop first in flour, shaking off excess; then dip into egg wash; then press into panko to coat evenly. Set on a tray while you heat the skillet.

Cook scallops

Heat a large skillet over medium-high heat. Add 1 tbs butter and 2 tbs vegetable oil and heat until shimmering but not smoking. Working in one or two batches to avoid crowding, add scallops and cook 1.5–2 minutes per side until golden brown and a deep crust forms. Do not move scallops while searing. If using larger scallops, cook up to 2.5 minutes per side. Transfer cooked scallops to a paper towel-lined plate and keep warm. Add remaining 1 tbs butter to pan and swirl to melt; spoon over scallops for extra gloss.

Squeeze the 1/2 fresh lemon over cooked scallops lightly to brighten flavor (optional).

Toast buns

Split mini brioche buns and toast cut sides in the skillet for 20–30 seconds until lightly browned, using a little of the butter in the pan or a touch more if needed. Remove from heat.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, minced garlic, chopped parsley, chopped chives, 1 tbsp lemon juice, 1/2 tsp Dijon, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust lemon or salt as desired. Refrigerate until ready to assemble.

Spread about 1 tsp (or to taste) of herb aioli on both cut sides of each toasted bun (reserve some aioli for extra). On the bottom bun place a small handful of baby arugula or microgreens, then top with one cooked scallop (for taller sliders use two scallops stacked), add a few slices of pickled red onion if using, and finish with the top bun.

Arrange sliders on a platter, garnish with lemon wedges. Serve immediately so scallops remain hot and crisp.