Scallop Burgers with Bacon and Zucchini
April 11, 2018

Scallop Burgers with Bacon and Zucchini
- Jalapeno Honey Yogurt
- 1/2 cup Greek Yogurt
- 2 Jalapenos some of the seeds removed and chopped
- handful Parsley
- 2 Limes (juice)
- 2 tablespoons Honey
- 1/2 clove Garlic
- Salt and Pepper
- Burgers
- 3/4 pound frozen scallops about half way thawed and patted dry.
- 3 scallons chopped
- 1/2 cup Panko Breadcrumbs
- 1 large Zucchini julienne peeled (or just buy zoodles)
- 3 slices Bacon
- 3 Bulkie Rolls
Instructions
- Put all the yogurt ingredients into a food processor and process until smooth. Add in as many seeds from the jalapenos as desired for your heat level. I did about 40 percent of the total amount of seeds from the 2 jalapenos.
- Pour into a container and use a spatula to scrape out the bowl of the processor, but do not wash it out.
- Add the scallops to the food processor and the chopped scallions. Season with salt and pepper. Pulse until you have about pea-sized scallop pieces. Remove from the processor into a bowl.
- Stir in the breadcrumbs. Form 3 patties and place them on a paper towel. Cover with another paper towel and place in the fridge for a half hour to an hour.
- Cook the bacon in a frying pan until crisp and remove.
- In the bacon fat, cook the scallop patties on high heat to sear, about 4 minutes per side.
- Place a little yogurt sauce on the bottom bread, then top with the scallop patty, then the bacon, the zucchini, more sauce, and the top bun. Serve.