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Epicurious

Scallop Burgers

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Garlic
Lemon zest

Swap

1 1/2 pounds large sea scallops, patted dry, for the swordfish

Add

Zest of the navel orange (zest it before peeling and slicing)
3 tablespoons chopped fresh chives
2 teaspoons Old Bay Seasoning or other seafood seasoning blend (2/3 palmful)

Preparation

  1. Step 1

    Grind the scallops as you would the fish for the master recipe, #180, and mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of EVOO. Mix and form patties 3/4 to 1 inch thick and cook in a hot nonstick pan over medium-high heat for 3 minutes on each side, or until just firm but with a bit of a give left. The patties should be evenly caramelized on both sides.

    Step 2

    Serve the burgers on charred rolls drizzled with EVOO and top the patties with lettuce, onions, and oranges.

    Step 3

    Serve with chips and slaw.

Rachael Ray 365: No Repeats
TagsBurgerScallopShellfishSeafoodMainDinnerCookbooks
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