Monday, July 5, 2010

Make This Please: Scallop Roll

The lobster roll is a staple of the summer dining menu: chunks of lobster meat cloaked in mayonnaise, and accompanied by chopped celery and herbs. When Dave asked for a scallop roll for dinner he was thinking of what we see at the clam shacks around here: deep fried, breaded scallops in a hot dog bun. Somehow I had a brain fade and thought lobster roll instead. Happy accident.

I dressed chunks of cooked scallops with mayonnaise, whisper-thin slices of onion, chopped parsley and scallions and a squeeze of lemon juice. The scallops then got spooned into a butter-grilled hot dog bun.

I cut the richness of the scallop roll by serving it with a lemony slaw and some sun gold tomatoes.


Kate Battistelli said...

What a great idea! I love a good lobster roll but I'll have to try it with scallops. Brilliant - not to mention much easier on the budget!

Sunday Cook said...

Thanks Kate. I too love a good lobster roll, but this is no 2nd place compromise. Glad you like the idea - take it with my blessing. :-)

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