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1
For the rolls: Combine the water, yeast, flour and salt in a medium bowl.
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2
Stir for a few minutes with a rubber spatula to build up the gluten.
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3
Set the bowl aside and let dough rise for about 2 hours, or until puffy and nearly doubled in size.
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4
Portion the dough into 3 equal pieces and form each into a rectangle about 6 inches long.
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5
Place the rolls on a cookie sheet covered in parchment paper.
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6
Let the dough rise for about 1 hour so the rolls can become light and airy.
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7
Towards the end of the rising time, preheat the oven to 525 degrees F. Bake the rolls for 10 minutes, or until browned.
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8
When done remove them from the oven and set aside.
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9
For the sandwiches: Add a drizzle of peanut oil to a large skillet over medium-high heat.
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10
Add just enough to cover the bottom of the pan.
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11
Sprinkle the scallops with the salt and pepper.
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12
Add the scallops to the pan and cook for about 5 minutes on the first side, or just until the scallops become more white and spring back when you touch them.
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13
Flip them over and cook for another 2 minutes or so until the scallops are white all the way through.
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14
Slice the rolls in half horizontally and do the same with each scallop.
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15
Place 4 scallop halves on the bottom half of each roll.
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16
Add a drizzle of fresh lemon juice on top of the scallops.
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17
On the top half of the rolls, spread a generous 1/2 tablespoon of Dijon mustard, or enough to cover the roll in a very thin layer.
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18
Drizzle honey over the top half as well and add about 4 drops of Sriracha hot sauce.
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19
Place a scant handful (about a 1/4 cup) of the micro greens over the bottom half of the roll and top with the top half.
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20
Enjoy!
