Instructions
Cook time: 75 minutes
Zest + juice lemon; heat 1 tbsp oil in skillet over med-high; pat scallops + shrimp dry, season both sides with salt/pep; add to pan + sear undisturbed 2 min, then flip over + sear 1-2 min more until firm, opaque + cooked through; remove seafood from pan; add ½ tbsp water + ½ tbsp lemon juice to pan + deglaze by scraping up brown bits; allow pan juices + seafood to cool
Meanwhile, finely chop chives, parsley + cilantro; mix 1 pack mayo, chopped herbs, lemon zest, ½-1 tsp lemon juice, cooled pan juices, cooled seafood + salt/pep; mix well then refrigerate until cold, 1 hour
Toast 2 buns until golden then spread the inside of each with butter; add a handful of superblend to each bun then top with chilled seafood—that's summer in a bun!
