Scallop Burger Sliders With a Cilantro-Lime Mayo

cookiedog's Note:

These were served at Paula Deen's 60th birthday party. Recipe courtesy Libbie Summers.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 medium vidalia onion , finely diced
• 2 tablespoons butter
• 2 lbs fresh sea scallops
• 3 tablespoons all-purpose flour
• 3 tablespoons breadcrumbs
• 2 teaspoons salt
• ½ teaspoon fresh ground black pepper
• 1 egg , beaten
• ½ cup finely chopped fresh chives
• ½ cup chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1 tablespoon grated fresh ginger
• 2 tablespoons vegetable oil
• 12 minihamburger buns or 12 soft dinner rolls

Cilantro-Lime Mayo

• 4 tablespoons fresh lime juice
• 1 garlic clove , peeled
• ½ teaspoon hot sauce (recommended ( Tabasco)
• 1 teaspoon Dijon mustard
• 1 cup fresh cilantro leaves
• 1 cup mayonnaise
• salt & freshly ground black pepper

Directions:

1. In a small skillet saute onion in butter over medium heat until translucent. Cool.
2. Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.
3. Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg.
4. Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
5. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature.
6. Cilantro Lime Mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
7. Cook's Note: This sauce is good with any seafood or fish, especially salmon. Yield: 1 1/2 cups.

Reviews

[nanocreation76]

These are to die for. My aunt had run out of buns once, and she decided to stick some sourdough slices in the oven until they were firm and crispy, coated them in olive oil, and served the sliders pizza style. Mayo still goes on top. They're awesome. I hate to say we've got something better than Paula can come up with, but my aunt who's name is also Paula can say it loud and proud.

[Crazy Lady in Florida Keys]

I followed the recipe - used sea scallops but chopped them by hand - the larger pieces of the scallops were delicious! Did not use food processor for mayo. I brought these to a party where they pretty much vanished with everyone asking for the recipe. I put them on potato bread dinner rolls -- will keep this recipe! Added later: I put this recipe (MINUS the buns/rolls and mayo) through Weight Watchers recipe builder. I make mini sliders - 24 servings when I make these. If you do that - they burgers themselves are two points. If you make 18 servings the points are STILL 2 each according to the recipe builder. Just add your bread and mayo points!

[Jill4man]

Deeee-Lish! Easy to make and quite impressive. I used the little bay scallops because they were half the price of big sea scallops and the results were great. I chopped mine by hand and also did not blend my cilantro-lime mayo. Instead I left it a little more rustic and hand chopped the cilantro and garlic and mixed it together. I made it about an hour ahead of time so the flavors could meld. Also, I did not have time to let the little burgers sit in the refridge for an hour so I stuck them in the freezer for about 15 minutes. Cooked them on a cast iron griddle on the grill! Yum!!