Blast from the Past - Paula Deen's Scallop Burger Sliders

In this Blast from the Past Paula cooks up some Sliders with a twist. The "burgers" in this slider are actually scallops! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast This recipe takes a dinner classic and makes it a fun seafood dish. These sliders are perfect for for the family or a night with friends. You can follow the recipe below: Scallop Burger Sliders with a Cilantro-Lime Mayo Ingredients 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 1 tablespoon fresh lime juice 1/2 cup chopped fresh cilantro 1/2 cup finely chopped fresh chives 1 beaten egg 1/2 teaspoons freshly ground black pepper 2 teaspoons salt 3 tablespoons breadcrumbs 3 tablespoons all purpose flour 2 lbs fresh sea scallops 2 tablespoons butter 1 medium finely diced Vidalia onions 12 or small soft dinner rolls slider buns Directions 1. In a small skillet sauté onion in butter over medium heat until translucent. Cool. 2. Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions. 3. Cook’s Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg. 4. Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. 5. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature. https://www.pauladeen.com/recipe/scallop-burger-sliders-with-a-cilantro-lime-mayo/ All Recipes Courtesy of www.PaulaDeen.com