Scallop Sandwiches on Homemade Rolls

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!