Scallop Burgers
Hubby actually offered to cook tonight! It was great. I didn’t know what to do with myself, so I helped him out. This recipe came from a cookbook he gave me for Christmas a couple years ago. We’ve liked most of the recipes that have come out of it and this one was no exception. The burgers themselves are easy to make, but there is a lot of chopping that is necessary that can take some time.
I loved how they came out and the slice of orange on the sandwich was a pleasant surprise. We both agreed that we should make these again.
Scallop Burgers – from Rachael Ray 365: No Repeats (recipe #181) – makes 4
1 1/2 pounds large seas scallops, patted dry
1 large shallot, finely chopped
1/4 cup fresh flat leaf parsley, chopped
3 Tbsp chopped fresh chives
2 tsp Ol Bay Seasoning or other seafood seasing blend
coarse salt and coars pepper
Extra virgin olive oil
Juice of 1/2 lemon
Romaine lettuce leaves
1/2 red onion, very thinly sliced
1 naval orange, pith and peel removed, sliced into thin disks
Zest of 1 orange (zest before peeling and slicing)
4 crusty rolls, splot and toasted
Place scallops in food processor and pulse to coarsely grind the scallops, then transfer to a bowl.Mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of olive oil. Mix and form patties 3/4 to 1 inch thick.
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 give left. The patties should be evenly carmelized on both sides.
Char the buns under the broiler and drizzle with olive oil. Place the burgers on the bottoms of the buns and top with lettuce, onions, and oranges.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!