Scallop Corn Bacon Burgers

DIRECTIONS

• In a small bowl, combine the mayonnaise with the green Tabasco, and lime juice. Mix the sauce together and refrigerate until needed.
• Remove the husks from the orn and lay the cobs on a baking tray. Drizzle with olive oil and season with salt and pepper.
• Preheat barbecue to medium high heat - 375°F.
• Oil the grill to prevent sticking.
• Place corn on the grill and cook for approximately 2 minutes, turning often.
• Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. Discard the cobs.
• In a food processor, process half of the corn kernels to a paste. Add 1/3 of the scallops, a pinch of salt nd pepper and Cajun spice and process again to paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
• Place the mixture into a large bowl.
• Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
• With oiled hands, pat the mixture into burgers and place them on a clean tray, Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
• Preheat grill to medium high (375F).
• Remove the burgers from the refrigerator and drizzle them with vegetable oil.
• Oil the grill to prevent them from sticking,.
• Place the burger on the grill and cook for 3-4 minutes per side.
• Toast some soft buns on the warming rack while the second side of the burgers cook.
• Serve with avocado slice, drizzled with lime juice, lettuce, tomato and Tabasco mayo.