Ingredients Jump to Instructions ↓

  1. 1 medium Vidalia onion , finely diced

  2. 2 tablespoons butter

  3. 2 pounds fresh sea scallops

  4. 3 tablespoons all-purpose flour

  5. 3 tablespoons bread crumbs

  6. 2 teaspoons salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1 egg, beaten

  9. 1/2 cup finely chopped fresh chives

  10. 1/2 cup chopped fresh cilantro leaves

  11. 1 tablespoon fresh lime juice

  12. 1 tablespoon grated fresh ginger

  13. 2 tablespoons vegetable oil

  14. 12 mini burger buns or small soft dinner rolls Cilantro Mayo, recipe follows

  15. 4 tablespoons fresh lime juice

  16. 1 garlic clove , peeled

  17. 1/2 teaspoon hot sauce (recommended: Tabasco)

  18. 1 teaspoon Dijon mustard

  19. 1 cup fresh cilantro leaves

  20. 1 cup mayonnaise Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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. Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste Cook's Note: This sauce is good with any seafood or fish , especially salmon . Yield: 1 1/2 cups


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