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

Easy Level
15 MIN 10 Prep + 5 Cook
4 to 6 servings Servings
$ /Serving
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Easy Level
15 MIN 10 Prep + 5 Cook
4 to 6 servings Servings
$ /Serving

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

Easy Level
15 MIN 10 Prep + 5 Cook
4 to 6 servings Servings
$ /Serving

Ingredients

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

Preparation

In a small skillet saute 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.

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Preparation

In a small skillet saute 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product