Good Day Gourmet: Scallop rolls with lemon-basil sauce

FOX 13's Vanessa Ruffes breaks down her "Scallop Roll" sandwich recipe


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

Lemon-Basil Sauce:

  • 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.

This recipe and others from Vanessa available on her food blog:!

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