"The Fog Buster" Bacon Scallop Burger from Chef Flinn
Chef Craig Flinn brings us a delicious Maritime twist on a summer burger.
1 1/4 lbs (approximately 16 to 20 each) wild Nova Scotia sea scallops
3 tbsp flour
¼ tsp sea salt
¼ tsp black pepper
2 eggs, beaten
1 cup panko breadcrumbs
3 tbsp extra virgin olive oil
½ cup smokey bacon mayo
1 250g tub cream cheese, softened
1 tsp chipotle smokey pepper sauce
1 tsp lemon juice
1 tbsp sweet green relish
2 tsp Dijon mustard
1 tbsp fresh chopped dill
8 slices bacon
1 cup arugula lettuce
4 each hamburger buns
Thaw the scallops overnight in the refrigerator if possible, then pat dry with clean paper towels.
Place the flour, salt, and pepper in a small bowl and mix well.
Dredge each scallop in the seasoned flour until dusted on all sides.
Place the beaten eggs in a second bowl and dip each scallop in the egg.
Finally, toss each egg-dipped scallop in a third bowl containing the panko breadcrumbs.
When completely coated with breadcrumbs, place on a plate until ready to fry.
Heat a non-stick frying pan and place the olive oil in the hot pan, then fry the scallops for 3 or 4 minutes per side over medium-high heat until golden brown and crispy.
In a bowl, combine the softened cream cheese, bacon mayo, pepper sauce, lemon juice, relish, Dijon mustard, and chives and mix well using a rubber spatula or wooden spoon.
Refrigerate until ready to build the burgers.
Heat the bacon in the oven. Remove from the oven and turn your broiler on high (approx. 500 F).
Lay the buns cut side up on the tray and toast in the oven until golden brown.
To assemble the burgers, place the bottom part of the bun down and spread 1 tbsp of the cream cheese tartar sauce on the bun.
Place 4 or 5 crispy sea scallops down next, then lay 2 pieces of crispy, warm bacon rounds on top of the scallops.
Next, add several arugula lettuce leaves.
On the top of the bun, spread another tablespoon of cream cheese tartar sauce, and place the bun on top.
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