A very delicious SEAFOOD SANDWICH (SEARED SCALLOP AND SHRIMP)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Start with 3/4 pound of raw shrimp, peel and grate in 2 tablespoons of fresh ginger and 2 cloves of fresh garlic into a food processor.

Add 1 tablespoon of garlic chili sauce, 1 teaspoon of red miso, 1-2 tablespoons of mayonnaise, and 1-2 tablespoons of fish sauce to the food processor.

Pulse the mixture until it forms a cohesive paste, scraping down the sides as needed.

Fold in 1/4 cup of green onion and 1 teaspoon of sesame oil into the shrimp mixture.

Perform a test fry of the shrimp patty mixture to adjust seasonings if necessary.

Prepare large scallops by removing the strap and splitting them in half if they are large.

Pat the scallops dry on all sides.

On an oiled baking sheet, place a ring mold and fill it with 6-8 scallop halves, covering the bottom.

Spread the shrimp paste over the scallops, pressing it into the spaces between them.

Place the other half of the scallops on top and press down to form a cohesive patty.

Carefully remove the patty from the ring mold and refrigerate for 30 minutes to air dry.

Heat a cast iron pan with olive oil and sear the patty for 4-5 minutes without moving it.

Season the top side of the patty with salt and pepper before flipping it.

After flipping, cook until the scallops are nicely seared, then transfer the patty to the oven at 350 degrees for 10 minutes to finish cooking.

Dress some arugula with the juice of 1 lemon and freshly ground black pepper.

Combine qp mayo, sriracha, smoked paprika, and tahini to make a spicy mayo for the bun.

Toast a brioche bun with a light amount of mayo, then spread the spicy mayo on it.

Layer the dressed arugula, the shrimp and scallop patty, and finish with kimchi before topping with the other bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens