Scallop and Corn Bacon Burgers with Spicy Mayo

Name: Scallop and Corn Bacon Burgers with Spicy Mayo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 ears of corn, shucked; 6 soft hamburger buns, split; 3 Tbsps ketchup; 6 servings Kosher salt and freshly ground pepper; 6 lettuce leaves; 118 milliliters mayonnaise; 680 grams sea scallops, coarsely chopped; 6 servings Tabasco sauce; 12 slices cooked thick-cut bacon; 6 slices thick tomato slices; 6 servings Vegetable oil

You can never have too many American recipes, so give Scallop and Corn Bacon Burgers with Spicy Mayo a try. Watching your figure? This dairy free recipe has 723 calories, 16g of protein, and 59g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have ears of corn, tomato, vegetable oil, and a few other ingredients on hand, you can make it. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt and pepper. Refrigerate.

Ingredients you will need

Salt And Pepper

Mayonnaise

Ketchup

Tabasco Sauce

Equipment you will use

Bowl

In a medium saucepan of boiling water, cook the corn until tender, about 4 minutes.

Ingredients you will need

Water

Corn

Equipment you will use

Sauce Pan

Transfer to a plate and let cool slightly. Working over the plate, cut the kernels from the cobs; you'll need 1 1/2 cups of corn kernels.

Ingredients you will need

Corn Kernels

In a food processor, process 3/4 cup of the corn kernels to a paste.

Ingredients you will need

Corn Kernels

Equipment you will use

Food Processor

Add one-third of the scallops, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and process to a paste.

Ingredients you will need

Scallops

Pepper

Salt

Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture. Scrape the mixture into a medium bowl and stir in the remaining 3/4 cup of corn kernels. With oiled hands, pat the mixture into burgers, then cover and refrigerate them until ready to grill.

Ingredients you will need

Corn Kernels

Scallops

Equipment you will use

Grill

Bowl

Light a grill. Toast the hamburger buns over a medium-hot fire, about 10 seconds.

Ingredients you will need

Hamburger Bun

Toast

Equipment you will use

Grill

Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire until they are nicely charred and barely cooked in the center, about 4 minutes per side.

Ingredients you will need

Vegetable Oil

Scallops

Equipment you will use

Grill

Spread a thin layer of spicy mayonnaise on both halves of the buns.

Ingredients you will need

Mayonnaise

Spread

Roll

Place the lettuce and tomato slices on the bottom halves and top with the scallop burgers. Top each burger with 2 slices of bacon. Close the sandwiches and serve at once with the remaining spicy mayonnaise on the side.

Ingredients you will need

Tomato Slices

Mayonnaise

Lettuce

Scallops

Bacon

Make Ahead: The recipe can be prepared through Step 3 and the spicy mayo and uncooked burgers refrigerated separately overnight.

Ingredients you will need

Mayonnaise

Wine Recommendation: An inexpensive, ripe Chardonnay with little oak will tame the spice in the mayonnaise and complement the other salty and sweet components in this burger. Two good bottlings: the 2000 Omaka Springs Estates from New Zealand or the 2000 Salmon Harbor from Washington State.

Ingredients you will need

Chardonnay

Mayonnaise

Salmon

Wine

Equipment

Ingredients

Servings:

ears of corn, shucked 6

soft hamburger buns, split 3Tbsps

ketchup 6servings

Kosher salt and freshly ground pepper 6

lettuce leaves 118milliliters

mayonnaise 680grams

sea scallops, coarsely chopped 6servings

Tabasco sauce 12slices

cooked thick-cut bacon 6slices

thick tomato slices 6servings

Vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.