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!

By Nici Wickes
  • 15 mins cooking
  • Makes 8
  • Print


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


  • 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.

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