Tender grilled U-10 Scallop slider buns filled with brie cheese, fresh arugula, sun-dried tomatoes, red onion and cucumber, held together with a toothpick.
Yield: 2 Servings
Ingredients
Scallops
| 4 Each | U-10 Scallops |
| 1 Tbsp. | Vegetable Oil |
| To Taste | Salt |
| To Taste | Black Pepper |
| 4 Each | Sun-Dried Tomatoes |
| 4 Each | Cucumber Slices |
| 4 Each | Brie Cheese Slices |
| ¼ Cup | Red Onion, Julienned |
| ½ Cup | Baby Arugula |
| 4 Each | Toothpicks |
Directions
- Coat the U-10 Scallops in vegetable oil and season with salt and black pepper.
- On high heat, grill the U-10 Scallops for about 1 minute on each side.
- Remove the U-10 Scallops from the heat and cut them in half lengthwise.
- Top 4 halves of U-10 Scallops with sun-dried tomato, cucumber, a slice of brie cheese, red onion and arugula.
- Top each half with the remaining U-10 Scallop halves and stick a toothpick through each slider.