OFF THE MENU: Spicy Scallop Burgers

Posted by Sarah Kiino at 3/28/2007 7:02 AM
Categories: Appetizers and Small Plates,Off the Menu,Sandwiches,Fish and Shellfish



Inspiration: The Pegu Club





It's no secret that Brian and I are huge fans of A.) Manhattans; B.) The Pegu Club; and C.) Manhattans at The Pegu Club. But take it from me: this is a potentially dangerous infatuation.

Typically, we find ourselves worshipping at our favorite cocktail temple on Friday nights, immediately after work and before dinner—a time when, save for the residue of a mid-afternoon yogurt, my stomach is pretty likely to be empty. One Manhattan I can handle in this state. But, if our willpower fails and we succumb to a second, a bit of buffering is a must. (And yes, I learned this the hard way.)

So the first time we ordered the Pegu Club's scallop burgers, it was to keep me vertical and coherent until dinner. But these petite sandwiches are hardly just sponges for the stomachs of people who can't hold their booze; they are spicy, juicy, and delicious, with big flavor in every little bite.

This past weekend, Brian and I concocted our own version of the Pegu Club's scallop burger. The double punch of a spice rub and aioli keeps blandness at bay; aromatic orange zest adds dimension to the heat. Look for fresh "dry" scallops, and be sure not to overcook them!





SPICY SCALLOP BURGERS

Spice Rub:
1 tablespoon whole coriander seeds
1 teaspoon whole cumin
1 teaspoon black peppercorns
1 teaspoon cardamom removed from the pods

Toast spices in a dry skillet. Cool a bit and grind in a spice grinder.

Aioli:
1 clove garlic
1 tablespoon lemon juice
1 egg yolk, room temperature
1 cup neutral oil
Salt
1 teaspoon cayenne
2 teaspoons finely grated orange zest

In a large mortar, mash garlic and a large pinch of salt to a paste. Add egg yolk and lemon juice; whisk to combine. Add oil in a thin stream, whisking continuously until oil is incorporated and aioli is thick. Stir in cayenne, orange zest, and salt to taste.

Burgers:
6 cute little rolls, split
12 large scallops (or up to 24, depending on size of scallops and size of rolls)
Spice rub
About 1/2 cup aioli
1 cup microgreens
Salt

Season scallops with spice rub and a little salt. Sear in a hot pan coated with oil, 1-2 minutes per side. To assemble burgers, slather rolls (both halves) with aioli, add scallops (2-4 per roll), and coif with microgreens.

The Pegu Club
77 West Houston Street, 2nd Floor
New York, NY 10012
212-473-7348

Categories: Appetizers and Small Plates, Fish and Shellfish, Off the Menu, Sandwiches
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