Shrimp and Scallop Burgers Recipe


Nutrition

Cal/Serving: 171
Daily Value: 9%
Servings: 4

Low-Carb
Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Alcohol-Free
Fat11g17%
Saturated1g5%
Trans0g0%
Carbs6g2%
Fiber1g3%
Sugars1g0%
Protein10g21%
Cholesterol18mg6%
Sodium975mg41%
Calcium28mg3%
Magnesium28mg7%
Potassium263mg8%
Iron1mg5%
Zinc1mg6%
Phosphorus278mg40%
Vitamin A252IU5%
Vitamin C5mg9%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg3%
Niacin (B3)1mg5%
Vitamin B60mg5%
Folic Acid (B9)30µg7%
Vitamin B121µg18%
Vitamin D1IU0%
Vitamin E2mg9%
Vitamin K52µg65%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Shrimp and Scallop Burgers
Ann Stratton

These wonderful shrimp and scallop burgers are easy to prepare and will make you feel like you're dining seaside at some fancy, expensive restaurant. Close your eyes and imagine the cool sea breeze caressing your face as you enjoy these burgers. 

Click here to see A Trip to the Hamptons is Just a Cookbook Away.

3.09756
Ratings82

INGREDIENTS

  • 12 medium-sized shrimp, peeled and deveined
  • 12 sea scallops
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 cup chopped scallions
  • 1 tablespoon sesame oil
  • 2 tablespoons mirin
  • 3 tablespoons soy sauce
  • Vegetable oil

DIRECTIONS

Preheat the oven to 350 degrees.

Combine the shrimp and scallops in the bowl of a food processor and chop coarsely — do not overprocess. Transfer the seafood to a bowl and mix with the garlic, ginger, scallions, sesame oil, mirin, and soy sauce. Mold into four 1 ½-inch-thick burgers.

Heat a little vegetable oil in a sauté pan over medium heat and cook the burgers on both sides until golden, about 2-3 minutes per side. Transfer to a baking sheet and cook in the oven until cooked through, 10 minutes.  

Recipe Details

Adapted from "The Hamptons" by Ricky Lauren (John Wiley & Sons, 2012)

Servings: 4
Cuisine: American
Special Designations: Kid-friendly

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