Caribbean Scallop Sandwich

Copycat of the Seattle Paseo Classic. Savory sea scallops pan-seared in EVOO, garlic tapenade, cilantro, and red sauce.

Why it works:

Spicy, filling fried Scallop sandwich. It just works.

Yield: 4 sandwiches

Time: 1 hour

Pairing: Fries, Chips

References:

• https://www.paseo.com/

• https://www.unbienseattle.com/

• https://www.bestangeland.com/recipes/redsauce.html

• https://salimaskitchen.com/mojo-de-ajo/

Equipment:

• Large Sauté Pan or Cast iron

• Cutting Board

• Bread Knife

Ingredients:

• Sautéed Onion

• 2 Yellow Onion (cut across the grain, 1" inch)

• EVOO

Garlic Tapenade

• EVOO

• Garlic

Garlic Aioli

• Duke’s Mayo or Best Foods.

• Garlic

• Red Pepper Flake

Sautéed Scallops

• 1 # medium scallops

• Coconut oil /Garlic Tapenade

• 1 Scotch bonnet or hot pepper sauce

• Salt

• Pepper Build

• 1 loaf Cuban Bread (big and crusty)

• Romaine lettuce (big leaves) 

Directions

1. Cut onion into Large Dice

2. Heat coconut oil in cast iron, and Caramelize onions low and slow until looks like picture.

3. Pat Scallop dry and bread with flour, salt and pepper

4. Remove Onions from Cast iron, Wipe clean, Add more coconut oil and Scotch bonnet

5. Pan fry Scallops until golden.

Plating Instructions

Tasting Journal

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