SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO
Make and share this Scallop Burger Sliders With a Cilantro-Lime Mayo recipe from Food.com.
Provided by cookiedog
Categories < 4 Hours
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a small skillet saute onion in butter over medium heat until translucent. Cool.
- 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.
- Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg.
- 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.
- 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.
- Cilantro Lime Mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
- Cook's Note: This sauce is good with any seafood or fish, especially salmon. Yield: 1 1/2 cups.
SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a small skillet saute onion in butter over medium heat until translucent. Cool.
- 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.*
- 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.
- 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-Lime Mayo. Serve warm or at room temperature.
- Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a small skillet saute onion in butter over medium heat until translucent. Cool.
- 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.*
- 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.
- 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-Lime Mayo. Serve warm or at room temperature.
- Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
BEEF SLIDERS FOR A CROWD
We're redefining sliders with this easy press-in-a-pan recipe - no forming and cooking individual patties! And we took a cue from our favorite burger joints: onions on the bottom, beef on the top. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 8 servings (3 sliders per person)
Number Of Ingredients 13
Steps:
- Special equipment: a 10-by-15-inch rimmed baking sheet
- Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.
- Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.
- Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.
- Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.
TARRAGON LOVER'S SCALLOPS
Steps:
- Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
- Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g
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