Scallop Burgers

Name: Scallop Burgers
Yield: 4 servings
Ingredients: Garlic; Lemon zest; 1 1/2 pounds large sea scallops, patted dry, for the swordfish; 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)

December 9, 2011

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

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

TagsBurger Scallop Shellfish Seafood Main Dinner Cookbooks

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.