The Most Delicious Diver Scallop Sandwiches for a Quick Lunch
Diver Scallop Sandwiches
The scallop sandwich doesn’t get the attention it deserves. Most seafood sandwiches default to shrimp or fried fish — reliable, familiar, safe. A properly seared diver scallop on a toasted brioche bun with a sharp aioli and a handful of peppery arugula is a genuinely different experience: sweet, rich, and fast to make. We’ve been shipping scallops directly from the source for years, and this is one of the most underrated ways to eat them.
Three recipes below, ranging from the classic to a Mediterranean wrap variation. Total time for any of them: under 25 minutes.
Products: Jumbo Sea Scallops • Hokkaido Scallops • Alaskan Pink Scallops.
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A note on scallop size for sandwiches
Jumbo or Hokkaido scallops (U10, ~1.5 oz each) give you a substantial, steak-like scallop that holds its own as the main component of a sandwich. Alaskan Pink scallops are smaller and work well when you want more pieces per bite or a lighter build. Either works — the technique and timing differ slightly (see searing notes below).
Recipe 1: Classic seared scallop sandwich
Ingredients (serves 2):
- 8–10 oz Jumbo Sea Scallops or Hokkaido Scallops
- 2 brioche buns or ciabatta rolls, split and toasted
- Arugula or butter lettuce
- 2–3 slices ripe tomato per sandwich
- Thin-sliced red onion
- 1 tbsp avocado oil or grapeseed oil
- Salt and black pepper
Lemon aioli: 3 tbsp mayonnaise • 1 tsp Dijon mustard • 1 tsp fresh lemon juice • 1 clove garlic, finely grated • pinch of smoked paprika • salt to taste. Mix and refrigerate while you cook the scallops.
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Searing: Pat scallops completely dry. Season with salt and pepper immediately before cooking. Heat a stainless steel or cast iron pan over high heat. Add oil — when it shimmers and barely smokes, add scallops with space between them. Do not move. Jumbo/Hokkaido: 1.5–2 minutes first side, 1–1.5 minutes second side. Alaskan Pink: 45–60 seconds first side, 30–45 seconds second side. Add a knob of butter in the final 30 seconds and baste. Remove to a warm plate.
Assembly: Toast the rolls until just golden — the structure matters; a soft untoasted roll collapses under the scallop weight. Spread aioli on both cut faces. Layer arugula, tomato, red onion. Add scallops. Eat immediately — seared scallops do not hold well and the sandwich is best in the first 3–4 minutes.
Recipe 2: Spicy sriracha scallop sandwich
Same searing technique. Swap the aioli for: 3 tbsp mayonnaise • 1 tbsp sriracha • ½ tsp rice vinegar • ½ tsp sesame oil. Mix well. Add pickled jalapeños and thinly shaved cucumber to the build. The sesame-sriracha sauce and the natural sweetness of the scallop work well together — the scallop doesn’t fight the heat, it rounds it out.
Recipe 3: Mediterranean scallop wrap
Use a large flour tortilla in place of bread. Spread a generous layer of hummus on the tortilla. Add seared scallops (Alaskan Pink work well here — smaller pieces distribute better across the wrap), thin-sliced cucumber, crumbled feta, Kalamata olives, and a handful of baby spinach. Finish with a squeeze of lemon. Roll tightly and slice on the diagonal. The hummus acts as both sauce and structural binder — no additional dressing needed.
The Smoked Weathervane option
If you have Smoked Weathervane Scallops on hand, they make an excellent cold sandwich — no cooking needed. Slice them thin, layer on toasted sourdough with crème fraîche, shaved fennel, and fresh dill. Think smoked salmon sandwich energy but with a sweeter, more delicate flavor. The smoke and the fennel are a natural pair.
Full scallops range: Global Seafoods Scallops Collection.
Videos: Global Seafoods YouTube Channel.
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