Shrimp And Scallop Burgers With Asian Rainbow Slaw

Serves 7


What You’ll Need:

A Food Processor

Sharp Kitchen Knife

A Large Mixing Bowl

A Medium Mixing Bowl

Kitchen Scale

Measuring Spoons

2 Large Plates

Cast Iron Skillet or Stainless Steel Skillet

A Large Salad Bowl

Salad Spoons

A Sharp Kitchen Knife

Measuring Cups

Small Bowl or a Large Measuring Cup to Whisk the Dressing

A Large Plate




For the Shrimp and Scallop Burgers:

1 1/2 Pound Wild Sea Scallops

1 Pound Wild Peeled Deveined Shrimp

1/2 Cup Chopped Shallots

1/2 Chopped Chives

3 Tablespoons Chopped Capers

2 Tablespoons Chopped Tarragon

2 Tablespoons Chopped Parsley

2 Tablespoons Chopped Basil

2 Tablespoons Mustard Powder

1 Teaspoon Sea Salt

3/4 Teaspoon White Pepper

1/4 Teaspoon Nutmeg

2 Tablespoons Olive Oil


For the Asian Rainbow Slaw:

4 Cups Red Cabbage, Thinly Sliced

2 Cups Grated Carrots

1 Large Yellow Pepper, Thinly Sliced

1 Large Red Pepper, Thinly Sliced Julienne

¼ Cup Sesame Seeds, Raw

2 Tablespoons Fresh Basil, Chopped


For The Dressing:

1/3 Cup Sesame Seed Oil

1/3 Cup Honey Ginger Balsamic

1-inch Fresh Ginger Stalk, Grated

1 Teaspoon Sea Salt

Shakes of Hot Sauce to Taste


How To Put It Together:

1. Place the scallops on a large plate; dry them scallops very well with lots of paper towels. This is a VERY important step, as the burgers will hold together much more soundly with very dry scallops.
2. When your scallops are bone dry, place them in the food processor. Process the scallops until they are pureed. Place the puree in a mixing bowl. Chop the shrimp into a fine dice; add the shrimp to the bowl. Add the shallots, chives, capers, tarragon, parsley, basil, mustard powder, salt, white pepper and nutmeg.
3. Fill a medium sized mixing bowl about 3/4 of the way full with cold water. Using clean hands, mix the scallop-shrimp mixture thoroughly together. Dip your hands into the water; form a burger. Weigh at least the first one. It should weigh just under 6 ounces (a 7 ounce burger); place on a plate as you go. Cover the burgers with plastic wrap and place in refrigerator to firm while you make the Asian Rainbow Slaw.
4. For the dressing: In a small bowl or large measuring cup, add the rice vinegar, the grated ginger stalk, the sea salt, the hot sauce and whisk together thoroughly. While whisking, slowly add the 1/3 cup sesame seed oil until emulsified; set aside.
5. In a large salad bowl, add the sliced red cabbage, grated carrots, yellow and red pepper and the sesame seeds toss thoroughly. Add the sesame dressing and fresh basil; toss thoroughly. Set the salad aside at room temperature so flavors can marry.
6. Preheat skillet over medium heat. You will know your pan is ready when you place your hand about one inch above the pan surface and you feel the heat radiating from it. Add the olive oil into the pan; swirl around the pan. Carefully add the burgers; these burgers are delicate so treat them gently. You will know burgers are ready to flip when the sides of burger begin to become opaque and the burgers no longer stick to pan; brown for about 5 – 7 Transfer burgers to a kitchen plate
7. To plate the burgers: Place about a cup of the slaw on the plate and lean the Shrimp and Scallop Burger up against the slaw. This makes a beautiful presentation that will wow your friends and family.


Nina’s Tasty Tips:

Get creative! Change the herbs in the Shrimp and Scallop Burger to your favorite herbs.  You can add organic cumin and fresh oregano to make them Mexican style or purple basil and ginger to make Thai style.



367 Calories
30 grams of Protein
18 grams of Total Carbohydrates
5 grams of Sugar
4 grams of Fiber
20 grams of Total Fat
3 gram of Saturated Fat
0 grams of Trans Fat
124 mg of Cholesterol
1036 mg of Sodium
194% RDA Vitamin C
142% RDA Vitamin A
68% RDA Selenium
64% RDA Vitamin K
43% RDA Sodium
42% RDA Phosphorus
33% RDA Vitamin B12
31% RDA Manganese
30% RDA Magnesium
28% RDA Vitamin B6
27% RDA Copper
24% RDA Vitamin D
24% RDA Potassium
22% RDA Iron
21% RDA Niacin
17% RDA Calcium
16% RDA Folate
16% RDA Zinc
14% RDA Vitamin E
11% RDA Thiamin
11% RDA Riboflavin
• Glycemic load: 7