-
1
In a small bowl, combine the mayonnaise with the green Tabasco, and lime juice. Mix the sauce together and refrigerate until needed.
-
2
Remove the husks from the orn and lay the cobs on a baking tray. Drizzle with olive oil and season with salt and pepper.
-
3
Preheat barbecue to medium high heat - 375u00b0F.
-
4
Oil the grill to prevent sticking.
-
5
Place corn on the grill and cook for approximately 2 minutes, turning often.
-
6
Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. Discard the cobs.
-
7
In a food processor, process half of the corn kernels to a paste. Add 1/3 of the scallops, a pinch of salt nd pepper and Cajun spice and process again to paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
-
8
Place the mixture into a large bowl.
-
9
Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
-
10
With oiled hands, pat the mixture into burgers and place them on a clean tray, Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
-
11
Preheat grill to medium high (375F).
-
12
Remove the burgers from the refrigerator and drizzle them with vegetable oil.
-
13
Oil the grill to prevent them from sticking,.
-
14
Place the burger on the grill and cook for 3-4 minutes per side.
-
15
Toast some soft buns on the warming rack while the second side of the burgers cook.
-
16
Serve with avocado slice, drizzled with lime juice, lettuce, tomato and Tabasco mayo.
