Mini Scallop Teriyaki Brioche Buns

Delightful mini brioche buns filled with glazed scallops in teriyaki sauce, complemented by crisp salad and a tangy kewpie mayo drizzle for the perfect bite-sized canapé.

Steps

1. Heat oil in a pan over medium heat. 2. Season scallops with salt, pepper, and paprika. 3. Sear scallops for 1-2 minutes on each side until golden. 4. Add teriyaki sauce to the pan, coating scallops and cooking for another minute. 5. Slice mini brioche buns in half and lightly toast them. 6. Mix kewpie mayonnaise with black vinegar. 7. Spread the kewpie and vinegar mixture on the bun bases. 8. Layer salad leaves on the bottom halves. 9. Place glazed scallops on top of the salad. 10. Cover with top halves of buns. 11. Serve immediately as bite-sized canapés.

5 mini scallops 2 mini brioche buns 1 tbsp teriyaki sauce 1 tbsp kewpie mayonnaise A handful of mixed salad leaves (spinach, beetroot, leaves) 1 tsp black vinegar Salt and pepper to taste 1 tsp cooking oil Pinch of paprika