Wild Alaska Scallop Sliders

Looking for the best scallop recipes? You found one! Alaskan scallops are prized for their sweet, delicate flavor and tender texture. They're special because they are sustainably harvested from the pristine waters of Alaska, ensuring both taste and environmental responsibility. A slider is anything with great flavor that slides down the gullet with grace and dignity. This scallop recipe takes sliders to the next culinary level!
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Course: Appetizer
Cuisine: Seafood
Keyword: scallop, slider
Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 1 person
Author: Bill Ranniger


  • flat griddle or sauté pan
  • food processor


  • 1 Alaska Weathervane Scallop (size 10 to 20 scallops per lb.)
  • 1 slice Crostini size slice of sourdough or another hearty artisan bread
  • 1 pinch Duke’s Ready Anytime SeasoningDuke's Seafood Ready-Anytime Spice Blend
  • 1 tsp Extra virgin olive oil
  • 1/8 Avocado, sliced thin and fanned
  • 1 tsp Sinful Citrus Vinaigrette (see below)
  • 1 tsp Dukecumber Pico de Gallo (see below)

Sinful Citrus Vinaigrette

  • 1 Egg
  • 2 Tbsp Fresh whole garlic cloves
  • 2 Tbsp Fresh basil leaves, stems removed
  • 3/4 tsp Kosher salt
  • 1.5 tsp Fresh cracked black pepper
  • 1 Cup + 2 Tbsp Extra virgin olive oil
  • 1/2 cup Freshly squeezed lemon juice

Dukecumber Pico de Gallo

  • 1 cup Ripe tomato diced small
  • 1/4 cup Green onions, green parts only, diced small
  • 1 cup Cucumber, peeled, seeds removed, diced small
  • 1/2 tsp Crushed red pepper
  • Juice of 1 lemon
  • 1/2 tsp Kosher salt
  • 1/4 bunch Cilantro, stems removed, diced medium


  • Prepare crostini by cutting ¼ inch-think slices of bread. Cut in half and grill in ½ tsp of olive oil on both sides until crispy.
  • Season Scallop with Duke’s Ready Anytime Seasoning.
  • On a flat griddle or sauté pan, heat ½ tsp olive oil. Sear Scallop on both sides until caramelized, about 1-1/2 minutes per side.
  • Place fanned avocado on grilled bread and drizzle with Sinful Citrus Vinaigrette. Add Dukecumber Pick de Gallo and top with Scallop.

Sinful Citrus Vinaigrette

  • Place egg in a food processor and blend for 2 minutes until frothy. While mixing, blend in garlic and basil until smooth. Add salt and pepper. In a thin, constant stream, slowly add olive oil (too fast and the dressing will separate). Add lemon juice and mix just until smooth. This dressing can be prepared up to 2 days ahead of time and stored in the refrigerator.

Dukecumber Pico de Gallo

  • Mix all ingredients well and refrigerate.


Try to find Alaska Weathervane Scallops in your frozen food aisle. Yes, frozen. Fish frozen within 48 hours of catch has a fresher flavor than “fresh” fish that may be older than you think. If you have a fishmonger you trust, by all means, purchase from them.

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