SHRIMP AND SCALLOP BURGERS

SHRIMP AND SCALLOP BURGERS image

Yield 6 burgers

Number Of Ingredients 21

Previous Next

1 pound small shrimp, peeled and deveined
14 ounces dry-pack (not soaked) fresh scallops
1 1/2 teaspoons salt
1 large egg white
1/4 cup dry sherry wine
1/4 cup cornstarch
4 tablespoons clarified butter
1 cup all-purpose flour
.
For sandwiches:
6 soft Kaiser rolls
6 small pieces crisp romaine lettuce
6 large fresh tomato slices
.
For Stone Crab Mustard Sauce:
1 1/2 cups real mayonnaise
1 1/2 tablespoons Dijon mustard
(Grey Poupon recommended)
2 teaspoons yellow mustard
1 teaspoon Tabasco sauce, or to taste
1 tablespoon prepared horseradish

Steps:

Stone Crab Mustard Sauce: In a nonreactive bowl, whisk all the ingredients together well. Cover and refrigerate until ready to use. Makes about 1 3/4 cups. . Shrimp and Scallop Burgers: In a food processor fitted with the metal blade, coarse chop the shrimp (in batches if necessary so you don't end up with a puree; you want it to be slightly chunky). Transfer to a large bowl. Repeat with the scallops being careful to chop, not puree them. Add to the shrimp in the bowl. Add the salt, egg white and sherry; mix well. (You might find clean hands work well here.) Add the cornstarch and mix in gently. In a large skillet, heat the clarified butter over medium heat. Place the flour in a wide bowl. Divide the fish mixture into 6 mounds and place each in the flour to coat well. Carefully form each into a patty (the mixture will be somewhat loose so this may take a little care). Place the patties into the preheated pan and cook 2 to 3 minutes or until golden brown. Carefully turn over and cook until golden brown on the other side. The "burgers" will firm up considerably while cooking.