Cilantro-Lime Scallop Sliders with Zesty Mayo
These delicious Cilantro-Lime Scallop Sliders are perfect for a summer barbecue or a delightful dinner party. Crafted from succulent fresh sea scallops and expertly seasoned with chives, cilantro, and a hint of ginger, these mini burgers pack a flavorful punch. Each slider is served on a soft bun and topped with a refreshing Cilantro-Lime Mayo, adding the perfect creamy brightness. Whether you're impressing guests or enjoying a casual meal with family, these sliders are sure to be a hit!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Vidalia onion
1 medium (finely diced)
butter
2 tablespoons (melted)
fresh sea scallops
2 lbs (coarsely chopped)
all-purpose flour
3 tablespoons (for binding)
breadcrumbs
3 tablespoons (for texture)
salt
2 teaspoons (to taste)
fresh ground black pepper
1/2 teaspoon (to taste)
egg
1 (beaten)
fresh chives
1/2 cup (finely chopped)
fresh cilantro leaves
1/2 cup (chopped)
fresh lime juice
1 tablespoon (freshly squeezed)
grated fresh ginger
1 tablespoon (for flavor)
vegetable oil
2 tablespoons (for frying)
mini hamburger buns or soft dinner rolls
12 (for serving)
fresh lime juice
4 tablespoons (for mayo)
garlic clove
1 (peeled)
hot sauce (recommended: Tabasco)
1/2 teaspoon (for flavor)
Dijon mustard
1 teaspoon (for flavor)
fresh cilantro leaves
1 cup (for mayo)
mayonnaise
1 cup (base for mayo)
salt & freshly ground black pepper
to taste (for seasoning)
Instructions
1
In a small skillet, melt the butter over medium heat. Add the finely diced Vidalia onion and sauté until translucent, about 5-7 minutes. Remove from heat and let cool.
2
In a food processor, pulse the fresh sea scallops until coarsely chopped. If you prefer, you can chop them by hand for a chunkier texture. Transfer the chopped scallops to a large mixing bowl.
3
Add the cooled onions, all-purpose flour, breadcrumbs, salt, black pepper, beaten egg, fresh chives, cilantro leaves, lime juice, and grated ginger to the bowl with the scallops. Mix gently until combined. If the mixture appears too loose, incorporate a little more flour or an extra egg to achieve a firmer texture.
4
Shape the mixture into small patties, about 2 inches in diameter. Arrange the sliders on a waxed paper-lined baking sheet, cover tightly with plastic wrap, and chill in the refrigerator for at least 1 hour to help them firm up.
5
While the sliders are chilling, prepare the Cilantro-Lime Mayo: In the food processor, combine 1 cup of fresh cilantro leaves, garlic clove, lime juice, hot sauce, and Dijon mustard. Process until the cilantro is finely minced. Add the mayonnaise and blend until just smooth. Season with salt and black pepper to taste.
6
After chilling, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Carefully add the scallop sliders to the skillet, cooking until they are golden brown on each side and cooked through, about 3-4 minutes per side.
7
Serve the cooked scallop sliders on mini hamburger buns or soft dinner rolls, generously topped with the Cilantro-Lime Mayo. Enjoy them warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cilantro-Lime Scallop Sliders?
They are mini seafood burgers made from fresh sea scallops, seasoned with chives, cilantro, and ginger, served on soft buns with a zesty cilantro-lime mayo.
How many sliders does this recipe make?
This recipe yields 12 sliders using mini hamburger buns or soft dinner rolls.
What type of scallops should be used?
The recipe calls for 2 pounds of fresh sea scallops.
How should the Vidalia onion be prepared?
The onion should be finely diced and sautéed in butter over medium heat until translucent, which takes about 5-7 minutes.
Is a food processor necessary for the scallops?
A food processor is recommended to pulse the scallops until coarsely chopped, but you can also chop them by hand for a chunkier texture.
What binding agents are used for the scallop patties?
The sliders use all-purpose flour, breadcrumbs, and one beaten egg as binders.
How long should the scallop patties chill?
The shaped patties should be chilled in the refrigerator for at least 1 hour to help them firm up before cooking.
What size should the slider patties be?
The mixture should be shaped into small patties approximately 2 inches in diameter.
How do I make the Cilantro-Lime Mayo?
Combine cilantro, garlic, lime juice, hot sauce, and Dijon mustard in a food processor, then blend in mayonnaise until smooth.
What kind of hot sauce is recommended?
Tabasco is the recommended hot sauce for the zesty mayo.
How do I cook the sliders?
Heat 2 tablespoons of vegetable oil in a skillet over medium heat and cook the sliders for 3-4 minutes per side until golden brown.
Can I serve these sliders at room temperature?
Yes, these sliders can be enjoyed warm or at room temperature.
What should I do if the patty mixture is too loose?
If the mixture is too loose, you can incorporate a little more flour or add an extra egg to achieve a firmer consistency.
Is there ginger in this recipe?
Yes, the recipe uses 1 tablespoon of grated fresh ginger for flavor.
What herbs are used in the sliders?
The recipe includes fresh chives and fresh cilantro leaves.
How much lime juice is needed for the mayo?
The mayo specifically requires 4 tablespoons of fresh lime juice.
Should the patties be covered while chilling?
Yes, they should be arranged on a waxed paper-lined baking sheet and covered tightly with plastic wrap.
What kind of mustard is used?
One teaspoon of Dijon mustard is used to flavor the zesty mayo.
How much oil is needed for frying?
The recipe uses 2 tablespoons of vegetable oil for cooking the patties.
What makes these sliders 'zesty'?
The combination of lime juice, garlic, hot sauce, and Dijon mustard in the mayonnaise provides a zesty flavor profile.
Are these suitable for a summer barbecue?
Yes, they are described as perfect for summer barbecues or delightful dinner parties.
How much salt and pepper is used in the slider mix?
The slider mixture uses 2 teaspoons of salt and 1/2 teaspoon of fresh ground black pepper.
Do I use whole garlic cloves in the mayo?
The recipe calls for 1 peeled garlic clove to be processed with the cilantro and lime juice.
Can I use frozen sea scallops?
The recipe specifies fresh sea scallops, but frozen ones can be used if thawed and patted dry thoroughly.
What kind of buns work best?
Mini hamburger buns or soft dinner rolls are the best choice for these sliders.
How much cilantro is used in total?
The recipe uses 1/2 cup chopped cilantro in the patties and 1 cup of cilantro leaves in the mayo.
What kind of onion is used?
One medium Vidalia onion is used for its sweet flavor.
How long does it take to sauté the onions?
It takes approximately 5 to 7 minutes for the diced onions to become translucent.
Is the mayo seasoned with salt and pepper?
Yes, you should season the Cilantro-Lime Mayo with salt and black pepper to taste after blending.
What is the first step of the recipe?
The first step is to melt butter in a skillet and sauté the finely diced Vidalia onion until translucent.