scallop and chorizo burger, candied garlic mayonnaise, cherry tomatoes, arugula and balsamic dressing
Burgers, Fish, Seafood & Shellfish
A twist on the surf and turf, burger style!
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 30 min
Preheat your Oven at 400 °F
Remove the little side muscle of the scallop if still there and put aside on paper towel.
Remove the skin of the chorizo and dice it.
Remove the yolk from the egg and put aside for the mayonnaise.
Ina hot skillet with canola oil, sear the scallops on each side for about 1 min.
Once caramelized, put on a baking tray and cook in the oven for 2 to 3 minutes.
In the same skillet, cook the chorizo for 2 minutes, Put aside on paper towel.
Toast the buns in the oven for 2 minutes
Without peeling the garlic, slice in halves, cover with oil and a pinch of salt and wrap in aluminium foil.
Bake in the oven for at least 20 minutes.
Remove from foil and crush them to get the garlic puree to add in the mayo.
In a bowl, mix with a whisk the yolk with mustard, salt and pepper. Put aside for 5 minutes. Then whisk continuously slowly adding the oil. Mix until the mayo gets thicker.
Season with salt and pepper and keep aside in the fridge.
When ready to serve, mix the arugula with olive oil, balsamic vinegar and salt and pepper.
- Dressing your plate
Once the buns are toasted, spread the bottom part with mayo.
Put some arugula, then the scallops and the chorizo.
Close with the top part of the bun and enjoy!
Possibilité de le réaliser avec des pain plus petits pour des tapas.