If you caught your limit of scallops this week, then you are probably looking for some great recipes.
Tracey Newton, who runs the website The Scallop Hunter, generously shared the recipe for her perennially popular Scallop Slider.
1 medium sweet onion, finely diced
2 tablespoon butter
2 pounds fresh bay scallops
3 tablespoon all-purpose flour
3 tablespoon bread crumbs
2 teaspoons Kosher salt
1/2 teaspoons 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 tablespoon vegetable oil
12 dinner rolls, lightly toasted
In a small skillet sauté 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.
4 tablespoon fresh lime juice
1 garlic clove, peeled
1/2 teaspoons hot sauce (recommended: Tabasco)
1 teaspoons 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.
Place on small soft dinner rolls and top with a bit of Cilantro Mayo.
Serve warm or at room temperature.