Koh Jum Scallop Burger

BURGERS:

1 pound (455 g) U10–U12* dry scallops (see page 165), half cut into 1/4-inch (6 mm) dice, half set aside whole

1 egg white

1/2 pound (225 g) cocktail-size shrimp, peeled and deveined, patted dry, and roughly chopped into 1/4-inch (6 mm) pieces

2 scallions, greens only, cut into 1/8-inch (3 mm) rings

1 tablespoon (15 ml) fish sauce

2 teaspoons (4 g) minced fresh ginger

1 teaspoon (2 g) ground white pepper

Vegetable oil, for frying

6 Flour Bakery Burger Buns, toasted

Spiced Aioli (recipe follows)

Herb Salad (recipe follows)

*Under 10 to 12 per pound

Method:

Place the whole scallops in a food processor with the egg white and purée until smooth. Scrape the purée into a large bowl and add the diced scallops, shrimp, scallions, fish sauce, ginger, and white pepper and mix well.

With wet fingers, shape 1 tablespoon (15 g) of the mixture into a small disc. Brush a skillet with oil and cook over high heat for 1 minute on each side to taste for seasoning. Adjust the fish sauce and pepper as needed. With wet hands, divide the mixture into quarters and shape into six 1/2-inch-thick (1 cm) patties.

Pour about 1/8 inch (3 mm) of vegetable oil into a 12-inch (30 cm) skillet and place over high heat. Add the patties, lower the heat to medium high, and sear, without moving, for 2 minutes; be prepared for splattering. Turn the patties over and cook for 2 to 3 minutes more until they are firm and reach an internal temperature of 145 to 150°F (63 to 66°C).

To serve: Lay the toasted buns open on a platter. Spread Spiced Aioli on the top halves and place burgers on the bottom halves. Mound Herb Salad on top of the burgers and then place the bun tops over the salad. This would also be delicious with Green Krack Sauce. YIELD: 6 burgers

HERB SALAD:

1 cucumber, peeled and cut into 1/8-inch (3 mm) discs

1/2 red onion, peeled, cored, and cut as thin as possible

20 cilantro leaves

8 basil leaves, roughly chopped

8 mint leaves, roughly chopped

DRESSING:

2 tablespoons (28 ml) fish sauce

1 tablespoon (15 ml) fresh lime juice

1 tablespoon (20 g) agave nectar or honey

For salad: Place the salad ingredients in a bowl and toss lightly.

For dressing: In a small bowl, mix well. Refrigerate until ready to use.

About 10 minutes before serving, toss the salad with the dressing. (For scallop burgers, dress salad just before frying burgers.)

YIELD: 6 servings

SPICED AIOLI:

1 egg

1 shallot, peeled and roughly chopped

20 cilantro leaves

2 tablespoons (28 ml) fresh lime juice

1 tablespoon (16 g) chili garlic paste or sambal

2 teaspoons (10 g) Dijon mustard

1 cup (235 ml) canola oil

1 tablespoon (15 ml) sesame oil

1 tablespoon (15 ml) soy sauce

Kosher salt and fresh cracked black pepper, to taste

Place the egg, shallot, cilantro, lime juice, chili garlic paste or sambal, and mustard in a food processor or blender. Process until smooth. Mix the two oils in a small bowl. With the motor running, slowly drizzle into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Add the soy sauce and season with salt and pepper. Refrigerate for up to 1 week, covered. YIELD: 1 3/4 cups (405 g)

Koh Jum Scallop Burger