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I remember the first thing that came out
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were these little scallop Burger
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sliders now we're going to start with 2
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lbs of fresh scallops now I'm using C
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scallops you can use the little Bas
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scallops which are a tinier scallop and
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nicely so I'm just going to chop this up
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just mince it up I just love scallops
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this is very very rich meat so there we
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go we just throw those in there with the
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others so we're going to put this
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together like we would uh salmon croquet
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or a crab cake scallops have a smell all
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their own now I'm going to transfer
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Bowl so I'll have plenty of room for
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mixing now I've got some
1:00
flour and some breadcrumbs here waiting
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on us and I'm going to put about three
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tablespoon of each in our scallops and
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this is going to help bind our little
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cakes together so they won't come apart
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okay and I'm just using a grocery store
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brand all right so in with a little salt
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pepper now I'm going to toss
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this just around in those crumbs and
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flour and now I'm going to bead up one
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egg and this egg is going to help bind
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together Libby had some wonderful things
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on the boat that night and it was so
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wonderful I didn't have to worry about a
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thing I didn't have to fix any of it in
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fact I've got some pictures from the
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party over there on the computer that's
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kind of got me thinking about this
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surprise party cuz we had some good food
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our scallops we're going to add about a
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and I'll finish these up I had started
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on them and didn't finish them and then
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I've got about a half a cup of
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cilantro we're going to toss that
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in and the cilantro is just going to
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give a nice nice flavor to our little
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right a little lime juice because lime
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juice really really intensifies the
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flavor flavor of those
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okay now I'm going to add about a
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grated fresh ginger I love
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Ginger so that's going to add a nice you
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know unexpected flavor to our
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scallops before I Pat these out the last
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thing I want to toss in is a via onion
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that I had diced up that I had sauteed
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off in just a wee little bit of butter
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and I've allowed these to cool you don't
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want to put your hot onions in with your
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scallops so do these up ahead of time
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and make sure they have time to
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cool looks delicious doesn't it all
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right so I'm going to turn up our eye a
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bit a little bit of oil just a very
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little bit cuz it's is not going to
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stick on us now we're going to make
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these you know like into 2in cakes the
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main thing that you want is for them to
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fit the bread that you're going to pair
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them with so you just want to keep them
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both the same size so depending on the
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size of your bread would depend on the
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sliders so look at that they're
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doing just great in this pan they're
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sticking together if you see that
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they're too loose just simply add a
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little bit more flour and bread crumbs
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and they'll be fine you just want enough
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so that they'll stick
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together you know it doesn't take much
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cooking and you can see when the edges
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start turning brown on you that they're
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flip okay these are looking just great
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y'all while y'all were gone I made us up
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a wonderful little cilantro lime
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mayonnaise and it's just one cup of
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mayonnaise 4 tablespoons of fresh lime
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juice one clove of garlic that's been
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minced a little hot sauce a teaspoon of
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Dijon mustard then you just mix that
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together and we're just going to put a
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dollop on our little scallop
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sliders and I'll put all of our sliders
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on little scallop shells isn't that just
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perfectly delicious I might add so
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good out of this world
