The Dish Archive: Scallop Burger
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The Dish: Scallop Burger
The Restaurant: The Pantry, Crowne Plaza - Natick
The Chef: Joseph Lallave
It's a taste of Americana with a twist. We're cooking up a burger without any beef!
--2 tablespoons of vegetable oil
--1 medium Vidalia onion, finely diced
--2 tablespoons butter
--2 pounds fresh Georges Bank Sea Scallops
--3 tablespoons all-purpose flour
--3 tablespoons bread crumbs
--1 teaspoons salt
--1 tablespoon old bay seasoning
--1/2 teaspoon freshly ground black pepper
--1 egg, beaten
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 approximately 3 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 the scallop burger and cook until browned and cooked through. Place on brioche bulkie roll and top with a bit of Mayo. Serve warm and enjoy