Scallop Corn Bacon Burgers Recipes

Steps:

• In a small bowl, combine the mayonnaise with the green Tabasco, and lime juice. Mix the sauce together and refrigerate until needed.
• Remove the husks from the orn and lay the cobs on a baking tray. Drizzle with olive oil and season with salt and pepper.
• Preheat barbecue to medium high heat - 375°F.
• Oil the grill to prevent sticking.
• Place corn on the grill and cook for approximately 2 minutes, turning often.
• Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife, cutr downwards removing the corn kernels from the cob. Discard the cobs.
• In a food processor, process half of the corn kernels to a paste. Add 1/3 of the scallops, a pinch of salt nd pepper and Cajun spice and process again to paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.
• Place the mixture into a large bowl.
• Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.
• With oiled hands, pat the mixture into burgers and place them on a clean tray, Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.
• Preheat grill to medium high (375F).
• Remove the burgers from the refrigerator and drizzle them with vegetable oil.
• Oil the grill to prevent them from sticking,.
• Place the burger on the grill and cook for 3-4 minutes per side.
• Toast some soft buns on the warming rack while the second side of the burgers cook.
• Serve with avocado slice, drizzled with lime juice, lettuce, tomato and Tabasco mayo.

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

Steps:

• Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
• In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
• Serve scallops sprinkled with bacon.