Scallop Burger Sliders with a Cilantro-Lime Mayo Recipe by Paula Deen

Level: Moderate

Time: 25 MINUTES

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  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh chives, finely chopped
  • 1 egg, beaten
  • 1/2 teaspoons black pepper, freshly ground
  • 2 teaspoons salt
  • 3 tablespoons breadcrumbs
  • 3 tablespoons all-purpose flour
  • 2 lbs fresh sea scallops
  • 2 tablespoons butter
  • 1 medium Vidalia onions, finely diced
  • 12 slider buns, or small soft dinner rolls


In a small skillet sauté onion in butter over medium heat until translucent. Cool.


Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.


Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg.


Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.


Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature.

Scallop Burger Sliders with a Cilantro-Lime Mayo


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