Best Shrimp And Scallop Burgers Recipes

CALYPSO SHRIMP AND SCALLOP BURGERS

Steps:

• You can half the above to make three (3) servings instead of six (6). 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. TIP: I find it easier to hand chop the shrimp and scallops to get the right "chunk" consistency. 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. Serve each hot on a soft Kaiser roll with a piece of lettuce, a tomato slice and 2 tablespoons Stone Crab Sauce. Mustard Sauce: The accompanying piquant Stone Crab Mustard Sauce is a combination of mayonnaise, Dijon and yellow mustards, horseradish and a touch of Tabasco, which gives just enough zing to each bite. Its name, of course, comes from the fact it would also be good with stone crab.

SHRIMP AND SCALLOP BURGERS

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.