Monday, March 10, 2008
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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.

Main Meal, Seafood
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12 Responses to “Strawberry and Beer Sorbet”

  1. #
    1
    tracy {pale yellow} — February 1, 2013 at 3:24 pm

    Three ingredients? Amazing, I can’t wait to try this for myself!

    • beantownbaker — February 3rd, 2013 @ 9:42 pm

      If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.

  2. #
    2
    tracy {pale yellow} — February 4, 2013 at 5:22 pm

    I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!

  3. #
    3
    Shannon — February 4, 2013 at 6:13 pm

    what an interesting idea! love that you can still taste the individual flavors 🙂

    • beantownbaker — February 4th, 2013 @ 9:44 pm

      I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….

  4. #
    4
    Tiffany — February 7, 2013 at 11:52 am

    This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?

  5. #
    5
    Carole — March 7, 2013 at 5:30 pm

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.

  6. #
    6
    Carole — March 7, 2013 at 7:00 pm

    Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

  7. #
    7
    Jimmie — August 14, 2013 at 1:03 pm

    I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.

    • beantownbaker — August 16th, 2013 @ 8:18 am

      Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.

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