Devilled scallop burger with portobello mushrooms, mustard hollandaise and thyme-grilled corn

Name: Devilled scallop burger with portobello mushrooms, mustard hollandaise and thyme-grilled corn
Yield: Serve 4
Ingredients: 250 g skinless, boneless lemon sole fillet; 250 g skinless, boneless lemon sole fillet; salt and freshly ground black pepper; 400 g cleaned sea scallops, roe removed; 30 g fresh white breadcrumbs; salt and freshly ground black pepper; 1 egg white; 25 g chopped fresh flat-leaf parsley; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; good pinch of cayenne

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

I find that freshly caught scallop is the finest and most delicate of all molluscs. Scallops also make incredibly good and juicy burgers despite their low fat content. When cooking them take great care not to overcook them-the centre should be barely cooked.

Ingredients

250 g skinless, boneless lemon sole fillet
400 g cleaned sea scallops, roe removed<

Burger

Method

Place the lemon sole fillet in a food processor with half the scallops and a little salt. Add the breadcrumbs and parsley and whiz to a fine paste.
Take the remaining scallops and chop them roughly, add to the sole and process for 20 seconds or until just blended: there should be small lumps of scallops in the mixture. Add the egg white and whiz to mix, still k