Scallop Burgers

• Garlic
• Lemon zest
• 1 1/2 pounds large sea scallops, patted dry, for the swordfish
• Zest of the navel orange (zest it before peeling and slicing)
• 3 tablespoons chopped fresh chives
• 2 teaspoons Old Bay Seasoning or other seafood seasoning blend (2/3 palmful)

1. Grind the scallops as you would the fish for the master recipe, #180, and mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of EVOO.
2. Mix and form patties 3/4 to 1 inch thick and cook in a hot nonstick pan over medium-high heat for 3 minutes on each side, or until just firm but with a bit of a give left.
3. The patties should be evenly caramelized on both sides.
4. Serve the burgers on charred rolls drizzled with EVOO and top the patties with lettuce, onions, and oranges.
5. Serve with chips and slaw.

garlic, lemon zest, swordfish, orange, fresh chives, bay seasoning

Taken from www.epicurious.com/recipes/food/views/scallop-burgers-374392 (may not work)