Scallop Sliders with Bacon and Grilled Tomatoes


Makes 4 sliders
  • 4 large sea scallops
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinaigrette, divided
  • 4 slices Roma tomatoes, ½” thick
  • ½ cup fennel stalk, very thinly sliced
  • 1 tablespoon fennel greens, finely chopped
  • ¼ cup radishes, very thinly sliced
  • ¼ teaspoon salt
  • Pinch black pepper
  • 4 tablespoons mayonnaise
  • 1 teaspoon smoked paprika
  • 4 slider buns with sesame seeds
  • 4 tablespoon watercress leaves
  • 3 slices bacon, cooked, cut into 1 to 2” pieces


  1. Heat a griddler or other grill on high.
  2. Season the scallops on both sides with salt and pepper and brush with olive oil.
  3. Place scallops on hot grill for 4-5 minutes, or until scallops are done.
  4. Brush 1 tablespoon of the red wine vinaigrette on the tomato slices, and add to the grill with the scallops, grill for about 2 minutes.
  5. In a small bowl, combine the fennel stalk, fennel greens, radishes, remaining red wine vinaigrette, and salt and pepper.  Set aside until ready to serve.
  6. In another small bowl, combine the mayonnaise and smoked paprika.
  7. To assemble the burgers, spread 1 tablespoon of the mayonnaise mixture onto the buns.  Top each bun with 1 tablespoon watercress, a grilled tomato slice, scallop, bacon, and 1 tablespoon of fennel salad.  Top with bun and secure with a toothpick.  Serve with remaining fennel salad.

Secrets of a Chef:

  • Adding the salt to the fennel salad is crucial, as it will cure the fennel itself.
  • You can use any vinaigrette of your choice on the tomatoes and salad.

Using watercress will really give a nice spiciness to the burger that will compliment the spiciness of the smoked paprika and the sweetness of the scallop.  Arugula would be a good substitute if you do not have watercress.