1
["You can half the above to make three (3) servings instead of six (6).", "", "Burgers:", "In a food processor fitted with the metal blade, coarse chop the shrimp (in batches if necessary so you don't end up with a puree; you want it to be slightly chunky). Transfer to a large bowl.", "", "Repeat with the scallops being careful to chop, not puree them. Add to the shrimp in the bowl.", "", "TIP: I find it easier to hand chop the shrimp and scallops to get the right ""chunk"" consistency.", "", "Add the salt, egg white and sherry; mix well. (You might find clean hands work well here.) Add the cornstarch and mix in gently.", "", "In a large skillet, heat the clarified butter over medium heat. Place the flour in a wide bowl.", "", "Divide the fish mixture into 6 mounds and place each in the flour to coat well. Carefully form each into a patty (the mixture will be somewhat loose so this may take a little care).", "", "Place the patties into the preheated pan and cook 2 to 3 minutes or until golden brown. Carefully turn over and cook until golden brown on the other side. The ""burgers"" will firm up considerably while cooking.", "", "Serve each hot on a soft Kaiser roll with a piece of lettuce, a tomato slice and 2 tablespoons Stone Crab Sauce.", "", "Mustard Sauce:", "The accompanying piquant Stone Crab Mustard Sauce is a combination of mayonnaise, Dijon and yellow mustards, horseradish and a touch of", "Tabasco, which gives just enough zing to each bite. Its name, of course, comes from the fact it would also be good with stone crab."]
