Scallop Burgers
Hubby actually offered to cook tonight! It was great. I didn’t know what to do with myself, so I helped him out. This recipe came from a cookbook he gave me for Christmas a couple years ago. We’ve liked most of the recipes that have come out of it and this one was no exception. The burgers themselves are easy to make, but there is a lot of chopping that is necessary that can take some time.
I loved how they came out and the slice of orange on the sandwich was a pleasant surprise. We both agreed that we should make these again.
Scallop Burgers – from Rachael Ray 365: No Repeats (recipe #181) – makes 4
1 1/2 pounds large seas scallops, patted dry
1 large shallot, finely chopped
1/4 cup fresh flat leaf parsley, chopped
3 Tbsp chopped fresh chives
2 tsp Ol Bay Seasoning or other seafood seasing blend
coarse salt and coars pepper
Extra virgin olive oil
Juice of 1/2 lemon
Romaine lettuce leaves
1/2 red onion, very thinly sliced
1 naval orange, pith and peel removed, sliced into thin disks
Zest of 1 orange (zest before peeling and slicing)
4 crusty rolls, splot and toasted
Place scallops in food processor and pulse to coarsely grind the scallops, then transfer to a bowl.Mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of olive oil. Mix and form patties 3/4 to 1 inch thick.
Cook in a hot nonstick pan over medium-high heat for 3 minutes on each side, or until just firm but with a bit of give left. The patties should be evenly carmelized on both sides.
Char the buns under the broiler and drizzle with olive oil. Place the burgers on the bottoms of the buns and top with lettuce, onions, and oranges.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).
beantownbaker — January 23rd, 2013 @ 8:30 am
Yes, Cincinnati has changed a LOT since we moved away in 2007.
I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!
beantownbaker — January 23rd, 2013 @ 8:31 am
Ok I work for the *other* big company in town (just checked your About page).
Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!
beantownbaker — January 23rd, 2013 @ 11:37 am
Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.
I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂
I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.
beantownbaker — January 23rd, 2013 @ 10:28 pm
Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…
love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉
beantownbaker — January 24th, 2013 @ 12:05 pm
It’s ALWAYS a good idea to throw oreos in 🙂
My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!
beantownbaker — January 29th, 2013 @ 7:51 am
I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…
I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.
beantownbaker — January 31st, 2013 @ 2:03 pm
I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!
This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.
I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?
beantownbaker — April 24th, 2013 @ 1:44 pm
Hm. It doesn’t usually look curdled, more just separated. Did you try shaking it up? I use Native Forest since that’s what they sell in my grocery store. It looks like this: http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ/ref=sr_1_1?ie=UTF8&qid=1366829034&sr=8-1&keywords=coconut+milk
Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!
beantownbaker — October 23rd, 2013 @ 12:28 am
I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.
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