Scallop Burger Sliders With a Cilantro-Lime Mayo

Total Time
1hr 40mins
Prep 1 hr 30 mins
Cook 10 mins

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

Ingredients Nutrition

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.
Most Helpful

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.

nanocreation76 June 28, 2011

didn't enjoy these much despite being a huge fan of scallops

K A. January 24, 2016

HI: I SAW YOUR RECIPE AND I MADE THEM?? THEY WERE VERY GOOD AND I LOVE "SCALLOP'S"?? I COULD MAKE A MEAL OUT OF THESE?? THEY ARE VERY TASTY!! GOT ANY MORE "SCALLOP'S" RECIPES?? POTAGE

Potagekempcc July 12, 2015

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