Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
10 XL shrimp, raw peeled, and deveined*
1 cup bay scallops, raw
Salted butter (roughly 4-6 tbsp)
2 tbsp mayo (homemade or high-quality store-bought)
2 tsp fresh chives, chopped (plus more for garnish)
Rolls (buns) of choice*
Potato chips and lemon wedges for serving
Directions
In a large pan melt about 3-4 tbsp of butter over medium-high heat (you want enough butter to coat the bottom of the pan). Once your butter starts to foam add the shrimp in a single layer. Cook for about 1.5 minutes per side, watch closely so you don’t overcook. Remove the shrimp from the pan. If needed add more butter to your pan before cooking the scallops (I added about 1 tbsp). Next, place all the scallops in a single layer and cook for a total of 2.5 minutes, moving the scallops continuously. Remove from the pan. Place both the cooked shrimp and the cooked scallops in the refrigerator to cool down (about 30 minutes). Then remove from the fridge and cut the shrimp so they are the same size as the bay scallops (I cut mine in thirds). Place the seafood in a large bowl, add the mayo and the chives, and toss to coat completely. Set in the fridge while preparing the buns.
This next step is optional but highly recommended. Preheat the oven to 350 degrees. Melt 2 tbsp of butter in a saucepan just until it turns light brown; this happens fast (make sure to continually swirl the butter in the pan so it doesn’t burn). Brush the outside of the buns with the brown butter and bake for about 5 minutes or until the buns are warm and slightly toasted; you still want them soft so keep an eye on them. Once the buns are toasty warm, remove them from the oven and let cool slightly. Next, fill the buns with seafood mixture, top with more chives if you want, and serve with lemon wedges and potato chips.
Homemade Tarragon Mayo
1 room-temperature egg
1 (heaping) tbsp Dijon mustard
1 tbsp white wine vinegar
¼ tsp kosher salt
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp dried tarragon
½ tsp lemon juice
1 c light-tasting olive oil
In a small container that will fit the top of an immersion blender, add the egg, tarragon, Dijon, lemon juice, vinegar, salt, garlic powder, and onion powder. Pulse a few times to incorporate everything together, then very slowly add the oil (slow is key) while the immersion blender is on. Start with a few drops of oil at a time, progressing to a slow and steady stream. I move the blender in an up and down movement to fully incorporate all the ingredients. Blend until smooth, thick, and creamy. I like to make this ahead of time and refrigerate for at least an hour before using it. This recipe makes 1 ¼ cup mayo.
Notes
*My shrimp were a (21-25) count XL.
*Make sure both the shrimp and the scallops sit at room temperature for at least 10-15 minutes before cooking. Also make sure to dry them with a paper towel if they are wet, before cooking
*I used center-cut Hawaiian rolls for my buns. Potato or brioche would also be delicious. These can also be served as lettuce wraps.
*I highly recommend making the homemade mayo for this recipe!
*I prefer a more neutral oil when making mayo, the light-tasting olive oil is the best option. If needed, you can mix canola or vegetable oil with olive oil to achieve a similar result.
*This recipe made 2 extra-large rolls or 3 medium rolls. Adjust the serving size as needed.