SCALLOP BANH MI
Scallop Banh Mi
By Ben Conniff, Co-founder and Chief Marketing Officer
Makes 3 Sandwiches
½ cup white vinegar or rice vinegar
¼ cup sugar
¼ cup water
¼ cup sliced yellow onion
¼ cup julienned carrots (1/16 inch matchsticks)
¼ cup julienned radish (1/16 inch matchsticks)
6 Tbsp mayonnaise
1 Tbsp sriracha
1 clove garlic, finely chopped
1 cucumber, thinly sliced on the bias
1 lb dry scallops
2 Tbsp unsalted butter
Salt and pepper
1 jalapeno, thinly sliced
¼ cup roughly torn cilantro
1 fat wedge of lime
- Combine vinegar, sugar, and water in a small saucepan and bring to a boil to fully dissolve sugar. Remove from heat and allow to cool.
- Combine onion, carrots, and radish in a bowl. Put cooled vinegar solution over the vegetables, stir, and let sit for at least 30 minutes.
- While veggies are pickling, combine mayonnaise, sriracha, and garlic in a small bowl and stir together.
- Cut baguette into thirds (each third should be about 6 inches long), then slice each third open. Slather sriracha mayonnaise on both sides of each piece of baguette.
- Layer slices of cucumber on the bottom piece of each baguette. Then add pickled veggies on top of the cucumbers.
- Pat scallops dry with a paper towel and season with salt and pepper. Melt butter in a frying pan over high heat. When pan is hot and butter is bubbling, add scallops. Sear both sides, 1-3 minutes per side, then immediately remove from the pan to avoid overcooking.
- Layer scallops into the sandwiches on top of the pickled veggies. Arrange sliced jalapenos on top of the scallops, and then add cilantro on top. Finally, squeeze a bit of lime juice over all, then top with the other piece of baguette.
- This makes a fat sandwich, so if you can’t unhook your jaw that far, try either scooping out some of the interior of the baguette, or slicing your scallops in half after cooking and before adding them to the sandwich—pop the extra scallops you have left right in your mouth like the ocean’s candy they are.