Delicious Scallop Recipe- Fog Buster Burger

Yesterday was Canada Day and although we don’t go all out to the extent that Americans do for July 4th, we certainly know how to celebrate our nation and show our pride. Mainly with a beer in hand, but we also had a hearty feed of pancakes drizzled with local Maple Syrup, and ended the day with some delicious Nova Scotian seafood.

We’re so lucky in this part of the country that our little province has a few fishing seasons so most often you can easily get your hands on some tasty sea-fare. However, for those not as fortunate, President’s Choice has made it easy with PC^® Blue Menu^® Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops right at your grocery store!

Those who know me well might be scratching their head because I’m not personally a seafood lover… until I tried this scallop bacon burger recipe! This scallop recipe was created by Chef Craig Flinn and it is SO delicious! The to-die-for tartar sauce recipe is probably what lured me in!

“Fog Buster” Scallop Bacon Burger

Ingredients:

For the “tartar” sauce:

1 250g tubPC^® Spreadable Greek Yogurt Cream Cheese, softened

½ cup PC^® Smokey Bacon Mayo

1 tsp PC^® Ancho Chipotle Smokey Pepper Sauce

1 tsp lemon juice

2 tbsp PC^® Sweet Green Relish

2 tsp PC^® Dijon Mustard

1 tbsp fresh chopped dill (optional)

For the pan seared scallops:

1 1/4 lbs (approximately 16 to 20 each) PC^® Blue Menu^® Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops

3 tbsp flour

¼ tsp sea salt

¼ tsp black pepper

2 eggs, beaten

1 cup PC^® black label Panko Japanese-style Breadcrumbs

3 tbsp PC^® Extra Virgin Olive Oil from Tuscany

For the final assembly:

8 slices PC^®Naturally Smoked Bacon Rounds

1 cup PC^® Organics baby arugula

4 each PC^® Hawaiian Sweet Buns

Preparation:

In a bowl, combine the softened cream cheese, bacon mayo, pepper sauce, lemon juice, relish, Dijon mustard, and dill and mix well using a whisk. Refrigerate until ready to build the burgers.

Thaw the scallops overnight in the refrigerator if possible and 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. Using the side burner of your barbecue, heat a non-stick frying pan and add the olive oil, then fry the scallops for 3 or 4 minutes per side over high heat until golden brown and crispy. Once completely cooked, remove the scallops from the hot oil and rest on a plate lined with clean paper towels. Season with a little salt and pepper if desired.

Heat your barbecue and grill the slices of bacon until golden and crispy (about 3 minutes per side). While doing this, place the buns on the grill as well until the edges are slightly charred and the bread toasted.

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. Next, add several arugula lettuce leaves. Place 4 or 5 crispy sea scallops down next, then lay 2 pieces of crispy, warm bacon rounds on top of the scallops. On the top of the bun, spread another tablespoon of cream cheese tartar sauce, and place the bun on top.

The instructions seem kinda lengthy, but oh man you won’t be disappointed with this scallop recipe, I’m still drooling, and that coming from a non seafood lover, has to mean a lot! Perfect on the BBQ or bring it inside, you’re choice!

Looking for another yummy BBQ idea? Check out this Grilled Pizza Recipe