Ingredients
Pickles
1/2 an english cucumber cut into matchstick slices
1 large carrot julienned
1/2 cup rice vinegar
2 tablespons gochujang chili paste *
1 teaspoon chili flakes use Korean style if you can
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon sesame seed
1 clove garlic grated
salt and pepper to taste
Butter
1/2 stick butter melted
1 inch ginger grated
juice of 1 lemon
1 teaspoon dried parsley
salt and pepper to taste
Finish
1 pound large sea scallops
hot dog buns
Directions
1
Defrost the scallops in the fridge overnight. Pat dry on paper towels before using.
2
Mix the pickle ingredients in a large bowl and set aside in the fridge for a few hours or up to a few days.
3
Mix the butter ingredients and set aside until ready to use. You can store in the fridge for a few days if you need to, and just microwave when ready to use.
4
Preheat grill as hot as you can.
5
Skewer the scallops and brush with olive oil. Season with salt and pepper.
6
Toast the hot dog rolls on the grill first and set aside.
7
Sear the scallops on the grill, about 3 minutes per side, to brown and cook through.
8
Put the pickle mixture into the buns first, then top with the scallops. Drizzle on the butter before serving.