Wine Varietal: Chardonnay
Farmstand finds of beautiful corn and zuchinni inspired this alternative burger with scallops.The old song came to mind when I put the recipe together.
3/4 C shucked fresh corn kernels
3/4 C diced zuchinni
2 tsp salt, divided
1/2 tsp ground pepper
1 1/2 lbs sea scallops, chopped
1/2 C mayonaise, divided
1 T lime or lemon juice
1/2 tsp horseradish
3 T canola or vegetable oil
6 soft onion buns, split
6 lettuce leaves if desired
In a medium food processor, process corn kernels and zuchinni until finely chopped. Remove 1/2 C of the mixture to a medium bowl, set aside. From this bowl, set aside 2 T of the mixture into a small bowl for the topping that you will make later. Add 1/2 of the scallops, 1 1/2 teaspoons salt and the pepper, and process until almost a paste. Add remaining scallops and process until almost blended -with some small lumps of scallop still in the mixture. Scrape the scallop mixture into the
medium bowl with the reserved zuchinni-corn mixture. Add 1 T mayonaise. Sprinkle with remaining 1/2 tsp salt. Mix lightly. Oil hands and lightly pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate until ready to put them on the grill.
Light your grill. Toast onion buns over a medium-hot fire about 10 seconds. Brush burgers with oil and grill over a medium-hot fire until they are lightly brown with slight char, and just barely cooked in centers, about 4 minutes per side.
To make mayo-topping:
Add remaining mayo to the small bowl with zuchinni-corn reserved mixture. Add lime juice and horseradish, and a little salt or pepper if desired. Mix well.
To assemble burgers:
Spread a thin layer of the topping on bottom halves of buns. Place lettuce on top of mayo. Top with the burgers. Close the burgers and serve with any remaining zuchinni-corn mayo on the side.