By Chef: Michele Grillo
Featuring F/V Isabel and Lilee Dayboat Scallops
Scallop Burger Ingredients:
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3 tbsp butter
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1 medium onion chopped
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2lbs fresh sea scallops
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6 tbsp bread crumbs or cracker crumbs
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1 tsp salt
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Fresh ground pepper
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1 egg beaten
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½ cup fresh basil leaves
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1 tbsp fresh lemon juice
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1 tbsp fresh grated ginger
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6 hamburger or deli rolls
Basil-Lemon Sauce Ingredients:
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3 tbsp lemon juice
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1 clove garlic
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1 tsp Dijon mustard
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1 ½ cup mayonnaise
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1 cup fresh basil leaves
Asian Coleslaw Ingredients:
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Dressing
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⅓ cup cider vinegar
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1 tbsp soy sauce
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3 tbsp sugar
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3 tbsp sesame oil
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2 tbsp mayonnaise
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¼ tsp sea salt
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1-2 tbsp sriracha, optional will add spice and heat
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Slaw
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1 cabbage green or purple
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1 bag fresh baby spinach
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Bunch of basil
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Optional bunch of green scallions
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1 red bell pepper
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2 carrots
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2 tbsp sesame seeds toasted
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Slaw Dressing Instructions:
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Mix all dressing ingredients in a large bowl and whisk thoroughly.
Slaw Instructions:
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Peel and julienne or grate the carrots.
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Remove the core from the cabbage and cut or shred in very thin slices, then put into a colander and thoroughly rinse with cold water.
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Chop the spinach, bell pepper, and scallions into thin slices.
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Add everything along with dressing and refrigerate about 30 minutes before serving.
Sauce Instructions:
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Blend all the ingredients except salt in the food processor until smooth, adjust with additional salt if needed to taste.
Scallop Burger Instructions:
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In sauté pan, add butter and sauteé the chopped onion until soft let cool
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In food processor add sautéed onion and remaining ingredients and pulse a few times until incorporated, but still chunky
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Shape into six burgers and place in refrigerator until ready to cook
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Burgers can be baked in the oven at 350 or fried in a skillet with butter or oil
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Place on roll and top with basil dressing and serve.