Scallop Burgers

1. 1

   Grind the scallops as you would the fish for the master recipe, #180, and mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of EVOO.

2. 2

   Mix and form patties 3/4 to 1 inch thick and cook in a hot nonstick pan over medium-high heat for 3 minutes on each side, or until just firm but with a bit of a give left.

3. 3

   The patties should be evenly caramelized on both sides.

4. 4

   Serve the burgers on charred rolls drizzled with EVOO and top the patties with lettuce, onions, and oranges.

5. 5

   Serve with chips and slaw.

No additional tips available.