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

Scallop and Corn Bacon Burgers with Spicy Mayo might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 723 calories, 16g of protein, and 59g of fat. This recipe is typical of American cuisine. A mixture of sea scallops, vegetable oil, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet. 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

Hot 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

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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.