7 Reviews

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.

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nanocreation76 June 28, 2011

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

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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

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Potagekempcc July 12, 2015

These are so yummy! I used 1 lb bay scallops and chopped them by hand. Halved other ingredients for the scallop patties but kept one egg. So I had to use a bit more breadcrumbs (I chose Italian seasoned breadcrumbs) to make the patties not too loose. Instead of pan frying, I grilled the patties on a George Foreman Grill for 2 minutes. The sliders with Cilantro-Lime Mayo were fantastic! The same day, I cooked a tuna steak just so I could eat the mayo. Absolutely delicious!

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SharonChen July 03, 2015

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!

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Crazy Lady in Florida Keys April 16, 2009

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!!

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Jill4man June 10, 2008

what a great crowd pleaser, very easy to make with big results. The cilantro lime mayo is what can I say PERFECT

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kek60 April 16, 2008
Scallop Burger Sliders With a Cilantro-Lime Mayo