Grilled Scallop Brie Sliders

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



  • 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


  1. Coat the U-10 Scallops in vegetable oil and season with salt and black pepper.
  2. On high heat, grill the U-10 Scallops for about 1 minute on each side.
  3. Remove the U-10 Scallops from the heat and cut them in half lengthwise.
  4. Top 4 halves of U-10 Scallops with sun-dried tomato, cucumber, a slice of brie cheese, red onion and arugula.
  5. Top each half with the remaining U-10 Scallop halves and stick a toothpick through each slider.