- 250g skinless, boneless lemon sole fillet (or regular sole marinated in lemon juice for at least 1 hour)
- 400g sea scallops, cleaned, roe (eggs) removed
- Salt and freshly ground black pepper
- 30g fresh white breadcrumbs
- 25g chopped fresh flat-leaf parsley
- 1 egg white
- Vegetable oil for cooking
- Good pinch of cayenne
Toppings:
- Grilled Portobello Mushrooms
- 4 thick slices beef tomatoes
- Mustard Hollandaise Sauce
- 50g watercress
- 8 strips crispy bacon, grilled
- Thyme-Grilled Corn
To Make:
1. 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.
2. Take the remaining scallops and chop them thoroughly 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 keeping the mixture slightly chunky in texture. Season to taste with salt
and pepper
3. Using oiled hands shape the mixture into burgers, place
on a plate, cover and refrigerate until ready to cook.
4. Heat a thin film of oil in a large non-stick frying pan
and, when hot, remove the burgers from the refrigerator, and dust them all over with a little cayenne
pepper.
5. Cook the burgers for 4-5 minutes on each side until
golden; they should remain a little undercooked in the centers to keep them
moist and juicy.
6. Place the grilled Portobello mushrooms on 4 serving
plates, top each with a slice of tomato and then with a scallop burger.
7. Coat each burger with some Mustard Hollandaise Sauce, garnish
with the watercress, grilled bacon and Thyme-Grilled Corn
