Bay Scallop Slider
1 medium sweet onion, finely diced
2 TBS butter
2 lbs fresh bay scallops
3 TBS all-purpose flour
3 TBS bread crumbs
2 tsp Kosher salt
½ tsp freshly ground black pepper
1 egg, beaten
½ cup finely chopped fresh chives
½ cup chopped fresh cilantro leaves
1 TBS fresh lime juice
1 TBS grated fresh ginger
2 TBS vegetable oil
12 Dinner Rolls, lightley toasted
Cilantro Mayo, recipe follows
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 Ingredients:
4 TBS fresh lime juice
1 garlic clove, peeled
1/2 tsp hot sauce (recommended: Tabasco)
1 tsp Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
freshly ground black pepper
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