Photo: Scallop Burger Sliders with a Cilantro-Lime Mayo Recipe
Ingredients
- 1 medium Vidalia onion, finely diced
- 2 tablespoons butter
- 2 pounds fresh sea scallops
- 3 tablespoons all-purpose flour
- 3 tablespoons bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, beaten
- 1/2 cup finely chopped fresh chives
- 1/2 cup chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1 tablespoon grated fresh ginger
- 2 tablespoons vegetable oil
- 12 mini burger buns or small soft dinner rolls
- Cilantro Mayo, recipe follows
Directions
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.
Cilantro-Lime Mayo:
- 4 tablespoons fresh lime juice
- 1 garlic clove, peeled
- 1/2 teaspoon hot sauce (recommended: Tabasco)
- 1 teaspoon Dijon mustard
- 1 cup fresh cilantro leaves
- 1 cup mayonnaise
- Salt and freshly ground black pepper
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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By torba97_12904148
Fremont, CA
on February 24, 2013
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Seafood lovers...try this one.
We made exactly as written....delicious...texture and flavor.
Then we made same recipe again BUT made small meatballs...then rolled in flour, then egg then panko crumbs...quickly deep fried..
Again...this recipe made a delicious cocktail item.
Try it...you'll like it!
Annie, Fremont, CA
By maryhaltman_122...
Jacksonville, 48
on April 02, 2012
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For those that think they don't try cilantro; make half the mayo with it and half without - you'll agree that it is better with! I'm not generally a scallop afficiando as I don't enjoy the texture; but these were like a great crabcake only lighter. My husband left out the chive as he doesn't like the onion flavor much and I think it made the taste more delicate. He did them perfectly - and this recipe has been declared a keeper.
By lwntrtn
Austin, TX
on January 24, 2011
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It is unfair to rate a recipe poorly because it has an ingredient, in this case cilantro, if you state you hate it in the first place. Of course you will not like the recipe if you do not like cilantro.
Read all 24 reviews