Scallop Burger Sliders With A Cilantro Lime Mayo Recipes

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SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO



Scallop Burger Sliders with a Cilantro-Lime Mayo image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

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-Lime Mayo, recipe follows
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

Steps:

  • 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.*
  • 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-Lime Mayo. Serve warm or at room temperature.
  • 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

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO



Scallop Burger Sliders With a Cilantro-Lime Mayo image

Make and share this Scallop Burger Sliders With a Cilantro-Lime Mayo recipe from Food.com.

Provided by cookiedog

Categories     < 4 Hours

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 medium vidalia onion, finely diced
2 tablespoons butter
2 lbs fresh sea scallops
3 tablespoons all-purpose flour
3 tablespoons breadcrumbs
2 teaspoons salt
1/2 teaspoon fresh 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 hamburger buns or 12 soft dinner rolls
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 & freshly ground black pepper

Steps:

  • 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: 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.

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES



Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes image

Categories     Potato     Shellfish     Appetizer     Fry     Mayonnaise     Seafood     Scallop     Spring     Summer     Pan-Fry     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 cup finely chopped onion
2 pounds sea scallops
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
1 large egg, beaten to blend
2 teaspoons salt
1 teaspoon grated lime peel
3/4 teaspoon ground black pepper
2 tablespoons peanut oil
Cilantro-Lime Mayonnaise
Buttered New Potatoes with Chives
Whole fresh chives
Fresh cilantro sprigs

Steps:

  • Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
  • Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
  • Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

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