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These sandwiches are simple and delicious. They are also beautiful with the addition of fresh red and green micro greens.
For the rolls:
Combine the water, yeast, flour and salt in a medium bowl. Stir for a few minutes with a rubber spatula to build up the gluten. Set the bowl aside and let dough rise for about 2 hours, or until puffy and nearly doubled in size.
Portion the dough into 3 equal pieces and form each into a rectangle about 6 inches long. Place the rolls on a cookie sheet covered in parchment paper. Let the dough rise for about 1 hour so the rolls can become light and airy.
Towards the end of the rising time, preheat the oven to 525ºF. Bake the rolls for 10 minutes, or until browned. When done remove them from the oven and set aside.
For the sandwiches:
Add a drizzle of peanut oil to a large skillet over medium-high heat. Add just enough to cover the bottom of the pan. Sprinkle the scallops with the salt and pepper. Add the scallops to the pan and cook for about 5 minutes on the first side, or just until the scallops become more white and spring back when you touch them. Flip them over and cook for another 2 minutes or so until the scallops are white all the way through.
Slice the rolls in half horizontally and do the same with each scallop. Place 4 scallop halves on the bottom half of each roll. Add a drizzle of fresh lemon juice on top of the scallops. On the top half of the rolls, spread a generous 1/2 tablespoon of Dijon mustard, or enough to cover the roll in a very thin layer. Drizzle honey over the top half as well and add about 4 drops of Sriracha hot sauce. Place a scant handful (about a 1/4 cup) of the micro greens over the bottom half of the roll and top with the top half. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!