Name: Scallop and chilli mayo buns
Cook time: 15 min
Total time: 15 min
Ingredients: Chilli mayo; 1/2 cup mayonnaise (Nici used Best Foods); 2 teaspoon lime juice; 1 teaspoon white wine vinegar; 2 tablespoon olive oil; decent pinch chilli powder; salt and white pepper to taste; Scallop buns; 8 small, soft white bread rolls or buns; 50 gram butter, softened; 1 tablespoon butter; splash of olive oil; 2 dozen scallops, coral/roe pierced; iceberg lettuce, shredded; decent pinch chilli powder; wedges of lime, to serve

Scallop and chilli mayo buns

This recipe is Nici Wickes' take on the “lobster roll” – a grilled buttery bun crammed full of scallops and iceberg lettuce, topped with a zingy chilli mayo – delicious!

Makes 8

Cook

15M

Ingredients

Chilli mayo

1/2 cup mayonnaise (Nici used Best Foods)

2 teaspoon lime juice

1 teaspoon white wine vinegar

2 tablespoon olive oil

decent pinch chilli powder

salt and white pepper to taste

Scallop buns

8 small, soft white bread rolls or buns

50 gram butter, softened

1 tablespoon butter

splash of olive oil

2 dozen scallops, coral/roe pierced

iceberg lettuce, shredded

decent pinch chilli powder

wedges of lime, to serve

Method

1.Combine mayonnaise, lime juice and vinegar in a mixing bowl. Whisk in the olive oil, then add the chilli. Season with salt and pepper to taste.

2.Preheat oven to 180ºC. Cut the bread rolls in half horizontally and lightly butter the top.

3.Place the buns in an oven pan, butter-side down. Toast in the oven for 5 minutes or until golden brown.

4.Cook the scallops in the butter and oil until golden and caramelised on one side, then turn and cook for 20-30 seconds more.

5.To assemble, put one tablespoon of chilli mayo on the bottom half of each toasted bun, add the cooked scallops, then the lettuce and another tablespoon of mayo.

6.Close the buttered lid of the bun, then sprinkle with a pinch of chilli powder. Serve the buns with extra lime wedges.

Nici Wickes