Recipe information
Yield
4 servings
Ingredients
Omit
Garlic
Lemon zest
Swap
1 1/2 pounds large sea scallops, patted dry, for the swordfish
Add
Zest of the navel orange (zest it before peeling and slicing)
3 tablespoons chopped fresh chives
2 teaspoons Old Bay Seasoning or other seafood seasoning blend (2/3 palmful)
Preparation
Step 1
Grind the scallops as you would the fish for the master recipe, #180, and mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of EVOO. Mix and form patties 3/4 to 1 inch thick and 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 a give left. The patties should be evenly caramelized on both sides.
Step 2
Serve the burgers on charred rolls drizzled with EVOO and top the patties with lettuce, onions, and oranges.
Step 3
Serve with chips and slaw.
