Scallop Sliders | We love our shelled scallop buddies from the deep blue more than anybody. So much in fact, they are our favorite protein of choice for sliders and game days. And you know what, they get even better when you sear them till they’re golden brown, top them with a sweet red pepper jam and savory tzatziki sauce. Oh, don’t forget the final touch and squeeze them in some toasted english muffins…then you got that perfect slider at your fingertips.
* Make the tzatzik way in advance.
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- Greek Yogurt - 5 ounces
- Mayonnaise - 2 tablespoons
- Cucumber - ½ cup, small dice
- Sweet Onion - 2 tablespoons
- Roasted Garlic - 1 teaspoon
- Dijon - 1 ½ teaspoons
- Red Wine Vinegar - 1 teaspoon
- Lemon Juice - ¼ teaspoon
- Fresh Dill - ¾ teaspoon
- Onion Powder - ⅓ teaspoon
- Tumeric - ⅛ teaspoon
- Cayenne Pepper - ⅛ teaspoon
- Pepper - ⅛ teaspoon
- Salt - ¾ teaspoon
- Canola Oil - 1 teaspoon
- Red Bell Pepper - 1, roasted, brunoise
- Honey - ½ teaspoon
- Parsley - 1 teaspoon, finely minced
- New Mexico Chili Powder - ⅛ teaspoon
- Granulated Garlic - ⅛ teaspoon
- Salt - ¼ teaspoon
- Canola Oil - 1 tablespoon
- Butter - 3 tablespoons, softened
- All-Purpose Flour - ¾ cup
- English Muffins - 5
- Sea Scallops - 10, cleaned
- Salt - ½ teaspoon
- Mixing Bowl - large
- Sheet Pan - small
- Mixing Bowls - 2
- Sheet Pan - large
- Non-Stick Saute Pan - large (or use 2 pans)
- Mixing Bowl - small
- Wine Glass - 2" diameter (this will be your round cutter)
- Tin Foil
- Cut your cucumber in half lengthwise and scrape out the seeds with a spoon.
- Then cut the cucumber into a small dice and toss the pieces into the bowl with ¼ teaspoon of the salt. Let it rest on the counter for 30 minutes to draw our the water.
- After 30, strain the water out of the bowl but keep the cucumber in there.
- Then add the rest of the ingredients, give it all a good mix, and season to taste. Yup, it's that simple! Toss it in the fridge until you're ready to plate.a
- Preheat your oven to 400 degrees. Put the rack in the middle.
- Cut up your parsley and get the rest of your ingredients together.
- Put your red bell on the sheet pan, coat it in a thin layer of oil, and give it a small pinch of salt.
- Toss the pan in the oven and roast it for 40 minutes, turning every 10 minutes or so, until it's nice & charred.
- Once it's done, drop it directly into one of the mixing bowls, cover it immediately with a kitchen towel, and let it steam for at least 15 minutes.
- Then pull the seeds and stem out of the pepper, and carefully peel off the skin (take your time). Then brunoise the flesh. You want at least ½ a cup. Toss it in the other mixing bowl.
- Then add everyone else to the pool and the last bit of salt, season to taste, and that's it! Set the bowl aside. Jam done.
- Preheat your oven broiler to high. Put the rack in the middle.
- Rinse off your scallops and remove the side muscle if there is one (it's the little rectangle on the side, that can be hard to see). You don't want those.
- Add the flour to a plate. Break up any clumps with a fork.
- Now pat all the scallops as dry as you can with a paper towel, then dredge each one in the flour. Shake off any excess.
- Set them aside and season them all over with the salt. Now let them come to room temperature.
- Meanwhile, put the butter in the bowl on the counter to let it soften. Then stir in just a small pinch of the salt. Set it aside
- Halve your English muffins and set them cut-side up on your cutting board.
- Invert your wine glass and cut out 10 rounds (one from each half). Trash the trimmings.
- Lay them in a single layer on the sheet pan. Then go ahead and smear a thin layer of that butter, end-to-end, on each round. Set the pan aside real quick. Good job.
- Let's cook the scallops first. Add the oil to the non-stick and let it get hot over medium-high heat. It should be shimmering, almost too hot to hold your hand over, but not smoking.
- Then lay in the floured scallops, one by one, give them, space and sear them for 1 minute 45 seconds.
- Flip them with the tongs and sear them for another 1 minute 45 seconds (they should be dark & caramelized on each side).
- Remove them from the pan to a warm place.
- Then quickly toss the English muffins (on the sheet pan) under the broiler until they are nice & golden brown - about 1 minute 30 seconds.
- Spread a little bit of the tzatziki on a bottom English muffin half.
- Top it with a seared scallop.
- Spoon over a little of the red pepper jam.
- Cover it with a buttered muffin top, and she's good to go!
* Make sure you buy Greek yogurt to keep this recipe kinda traditional 🙂
* Steam your roasted peppers in a covered bowl for at least 15. The longer you leave it, the easier it will be to remove the skin.
* Sometimes we prefer to salt the scallops after we dredge them, as opposed to mixing the salt in with the flour. It just depends on our mood 🙂
* Watch your English muffins carefully so they don't burn on you!
If you’ve read this far, then you need to check out Scallop Snowman and Smothered Scallops in Tomatillo Gravy.
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