How To Make Scallop and Corn Bacon Burgers with Spicy Mayo
Enjoy a mouthwatering bite of these scallop and bacon burgers. They come with a crunch from lettuce and corn plus a hint of spice from the sauce.
In a small bowl, blend the mayonnaise with the ketchup. Season with Tabasco, salt, and pepper. Refrigerate.
In a medium saucepan of boiling water, cook the corn for about 4 minutes until tender. Transfer to a plate and let cool slightly.
Working over the plate, cut the kernels from the cobs; you’ll need 1½ cups of corn kernels.
In a food processor, process ¾ cup of the corn kernels to a paste.
Add ⅓ of the scallops, 1½ teaspoons of salt, and ½ teaspoon of pepper and process to a paste.
Add the remaining scallops and process until just blended; there should be small lumps of scallop in the mixture.
Scrape the mixture into a medium bowl and stir in the remaining ¾ cup of corn kernels.
With oiled hands, pat the mixture into burgers, cover, and refrigerate them until ready to grill.
Light a grill.
Toast the hamburger buns over a medium-hot fire.
Brush the scallop burgers with vegetable oil and grill them over a medium-hot fire for about 4 minutes per side until they are nicely charred and barely cooked in the center.
Spread a thin layer of spicy mayonnaise on both halves of the buns.
Place the lettuce and tomato slices on the bottom halves and top with the scallop burgers.
Top each burger with 2 slices of bacon.
Close the sandwiches and serve at once with the remaining spicy mayonnaise on the side.
Make-Ahead: The recipe can be prepared. The spicy mayo and uncooked burgers can be refrigerated separately overnight.
- Calories: 698.99kcal
- Fat: 46.69g
- Saturated Fat: 11.03g
- Trans Fat: 0.13g
- Monounsaturated Fat: 18.65g
- Polyunsaturated Fat: 14.80g
- Carbohydrates: 42.98g
- Fiber: 3.78g
- Sugar: 11.55g
- Protein: 28.18g
- Cholesterol: 73.00mg
- Sodium: 1240.95mg
- Calcium: 104.29mg
- Potassium: 882.39mg
- Iron: 2.92mg
- Vitamin A: 74.61µg
- Vitamin C: 21.40mg
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