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1
Rinse the scallops in fresh water and dry, then chop the scallops.
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2
The pieces should be about the size of a kernel of corn.
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3
Chop the mozzarella into the same sized pieces as the scallops.
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4
Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
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5
Cover and chill for at least an hour.
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6
Shortly before cooking, rinse the tomatoes and half length-wise.
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7
Toss with vinegar and olive oil.
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8
Set aside.
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9
Once chilled, you will need to work quickly.
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10
Form mixture into two inch balls.
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11
Heat a non-stick pan over med-high heat.
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12
Add butter.
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13
As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
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14
Press down on each ball to form the patty shape.
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15
The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
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16
So, cook until the patty is dark brown and you can turn it easily.
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17
If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
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18
Once the patties are brown on both sides, remove from pan and drain on a paper towel.
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19
The cheese should be crispy on both sides and should not stick.
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20
Serve topped with the tomato mixture.
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21
I like to serve them as a first course: two patties with a few tomato halves on top of each one.
