Shrimp and Scallop Burgers

Shrimp and Scallop Burgers
Staff Writer
Shrimp and Scallop Burgers
Ann Stratton
Shrimp and Scallop Burgers

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. 

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4
Servings
111
Calories Per Serving
Deliver Ingredients

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.  

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
1g
4%
Cholesterol
25mg
8%
Carbohydrate, by difference
2g
2%
Protein
12g
26%
Vitamin B-12
1µg
42%
Calcium, Ca
8mg
1%
Choline, total
2mg
0%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
3mg
21%
Phosphorus, P
116mg
17%
Selenium, Se
11µg
20%
Sodium, Na
1294mg
86%
Water
45g
2%
Zinc, Zn
2mg
25%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.