1 large shallot, finely chopped
1/4 cup fresh flat-leaf parsley, chopped
Zest of 1 navel orange
3 tablespoons chopped fresh chives
2 teaspoons Old Bay Seasoning or other seafood seasoning blend
Coarse salt and coarse black pepper
Extra-virgin olive oil, for drizzling
Crusty rolls, split and toasted
Juice of 1/2 lemon
Romaine lettuce leaves
1/2 red onion, very thinly sliced
1 navel orange, pith and peel removed, sliced into thin disks
Cole slaw
Chips
Place the scallops in a food processor and pulse to coarsely grind, then transfer to a bowl.
4 SERVINGS
This is the variation on the swordfish burgers. I made this meal for lunch today because we're going on vacation this afternoon to Ohio. I used some of the leftover crusty bread instead of rolls because I halved the recipe and didn't want to buy a whole package of buns for 2 burgers. The scallops didn't really let you be able to form patties, so you just had to kind of pile the mixture in the pan. They were pretty good, but not worth the $10 I paid for the package of scallops. We also ran out of chips, so I served it with slaw and orange slices.
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