Scallop Burger & Slaw


By Chef: Michele Grillo 

Featuring F/V Isabel and Lilee Dayboat Scallops

Burger Ingredients: 

  • 3 tbsp butter

  • 1 medium onion chopped 

  • 2lbs fresh sea scallops

  • 6 tbsp bread crumbs or cracker crumbs

  • 1 tsp salt

  • Fresh ground pepper

  • 1 egg beaten

  • ½  cup fresh basil leaves 

  • 1 tbsp fresh lemon juice

  • 1 tbsp fresh grated ginger

  • 6 hamburger or deli rolls 

Basil-Lemon Sauce Ingredients:

  • 3 tbsp lemon juice

  • 1 clove garlic

  • 1 tsp Dijon mustard

  • 1 ½ cup mayonnaise 

  • 1 cup fresh basil leaves

Asian Coleslaw Ingredients:

  • Dressing

    • ⅓ cup cider vinegar 

    • 1 tbsp soy sauce

    • 3 tbsp sugar 

    • 3 tbsp sesame oil

    • 2 tbsp mayonnaise 

    • ¼ tsp sea salt

    • 1-2 tbsp sriracha, optional will add spice and heat

  • Slaw

    • 1 cabbage green or purple

    • 1 bag fresh baby spinach

    • Bunch of basil

    • Optional bunch of green scallions 

    • 1 red bell pepper

    • 2 carrots 

    • 2 tbsp sesame seeds toasted 

Slaw Dressing Instructions: 

  1. Mix all dressing ingredients in a large bowl and whisk thoroughly. 

Slaw Instructions:

  1. Peel and julienne or grate the carrots.

  2. 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.

  3. Chop the spinach, bell pepper, and scallions into thin slices.

  4. Add everything along with dressing and refrigerate about 30 minutes before serving.

Sauce Instructions:

  1. Blend all the ingredients except salt in the food processor until smooth, adjust with additional salt if needed to taste. 

Burger Instructions:

  1. In sauté pan, add butter and sauteé the chopped onion until soft let cool

  2. In food processor add sautéed onion and remaining ingredients and pulse a few times until incorporated, but still chunky

  3. Shape into six burgers and place in refrigerator until ready to cook 

  4. Burgers can be baked in the oven at 350 or fried in a skillet with butter or oil

  5. Place on  roll and top with basil dressing and serve.


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