Seared Scallop Sliders* Recipe

In a small bowl combine 3 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1 tsp grated garlic, 1 tsp smoked paprika and 1 tsp honey. Whisk until smooth. Taste and season with a pinch of kosher salt. Cover and refrigerate while you prepare the rest—this allows the flavors to meld.

In a medium bowl toss 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot and 1 tbs chopped cilantro.

In a small bowl whisk together 3 tbs mayonnaise, 1 tbs fresh lime juice, 1 tsp white rum (optional), 1 tsp honey or agave, 1 tsp salt and 1/2 tsp freshly ground black pepper. Pour the dressing over the shredded vegetables and toss until evenly coated. Refrigerate for at least 15 minutes to let flavors marry. Adjust seasoning to taste.

If using fresh russets: rinse cut matchsticks under cold water to remove starch, then dry thoroughly on paper towels. For best crispness, soak in cold water for 30 minutes, drain and dry completely.

Heat 1–2 cups neutral oil in a deep fryer or heavy pot to 325°F (160°C). Blanch the fries in two batches for 3–4 minutes until soft but not browned. Remove to a paper-towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Remove and drain on paper towels; immediately season with 1/2 tsp fine sea salt and 1/4 tsp smoked paprika, tossing to coat. If oven-roasting instead: toss dried fries with 2 tbs oil, spread on a baking sheet and roast at 450°F (230°C) for 20–30 minutes, flipping halfway, until crisp.

Pat 12 scallops very dry with paper towels. Trim side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 2 tbs neutral oil and 1 tbs unsalted butter; swirl to combine. When the fat is shimmering and the butter foams, add scallops to the pan spaced apart (work in two batches if needed).

Sear scallops without moving for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side for 1–1.5 minutes until opaque through the center but still tender. Remove scallops to a plate and tent loosely with foil to keep warm.

Halve the mini brioche buns and brush cut sides lightly with 2 tbs melted butter. Toast buns cut-side down in a clean skillet over medium heat until golden, about 1–2 minutes.

To assemble each slider: spread about 1/2 tbs chipotle aïoli on the bottom half of the bun, place one basil leaf, top with a seared scallop, a slice of roma tomato, and a small spoonful (~1 tbs) of island slaw. Spread a light smear of aïoli on the top bun if desired and close. Serve immediately with crispy frites on the side.