Scallop rolls (4 servings)
-1.25-lbs. bay scallops (can also use the larger sea scallops, but they might need to be sliced in half or quarters to fit in the roll)
-4 hoagie rolls (or sandwich rolls of your choice)
-Boston lettuce (I also like butter lettuce for this sandwich)
-chives, finely chopped, for garnish
-1/2 cup mayonnaise
-1/4 cup extra virgin olive oil
-Juice of 1 lemon
-1/4 tsp. salt
-1/4 tsp. black pepper
-1/4 tsp. cayenne
-2 cloves garlic
-Basil, about a dozen full leaves
1. Combine all ingredients for the lemon-basil sauce in a food processor or blender. Blend until the basil leaves and garlic cloves are thoroughly chopped. You might need to do a rough chop of the garlic and basil before placing them in the food processor to ensure there aren't any chunks!
2. Place rolls in the oven to warm. I usually pop them into a 250°F oven for about 5 minutes.
3. While the rolls are warming, you can focus on the scallops. Make sure they are thoroughly dry (pat with a paper towel) to get a good browning on them. Heat a little olive oil in a non-stick pan on medium heat.
4. Place scallops in a single layer in the pan. If they don't fit in a single layer, you'll probably have to saute in batches. Season scallops lightly with salt and pepper. Cook for 5-6 minutes, until browned, turning scallops over halfway through.
5. Split rolls down the middle. Try not to cut the bread all the way through!
6. Place a couple leaves of lettuce inside each roll, split up scallops evenly between rolls, layering them on top of the lettuce. Follow that up with a drizzle of sauce. Garnish with chopped chives.