Description

Garlic Butter Scallop & Avocado Brioche Burger combines golden-seared sea scallops, creamy avocado and buttery toasted brioche, finished with fragrant garlic butter, lime and fresh herbs for an impressive 25-minute seafood meal.

Ingredients

For the Scallops:

12 large sea scallops, side muscle removed

2 tbsp olive oil

2 tbsp unsalted butter

2 garlic cloves, minced

½ tsp paprika

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

1 tbsp fresh parsley, chopped

For the Avocado Base:

2 ripe avocados

1 tbsp fresh lime juice

1 tbsp finely diced red onion

1 tbsp fresh cilantro or parsley, chopped

Salt and black pepper, to taste

For the Burger:

4 brioche burger buns

1 tbsp butter, for toasting

Fresh parsley or cilantro, for garnish

Lime wedges, for serving

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Instructions

Pat the scallops very dry with paper towels. Removing excess moisture helps them develop a beautifully golden exterior when seared.

Season both sides of the scallops with paprika, garlic powder, salt and black pepper.

Cut the avocados in half, remove the stones and scoop the flesh into a bowl. Mash with the lime juice, finely diced red onion, fresh herbs, salt and black pepper. Keep the mixture slightly chunky.

Heat a skillet over medium heat and melt the butter. Place the brioche buns cut-side down in the skillet and toast for 1–2 minutes, until lightly golden and warm. Remove from the skillet and set aside.

Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the scallops, making sure not to overcrowd the skillet.

Sear the scallops for approximately 2–3 minutes per side, until deeply golden on the outside and opaque in the centre.

Reduce the heat to medium. Add the butter and minced garlic to the skillet. Spoon the melted garlic butter over the scallops for 30–60 seconds, allowing the garlic and butter to coat them. Finish with the chopped fresh parsley.

Spread a generous layer of the avocado mixture over the bottom half of each toasted brioche bun.

Arrange the golden scallops evenly over the avocado base, making sure each burger gets plenty of the garlic butter-coated seafood.

Scatter fresh parsley or cilantro over the scallops and place the top bun over the filling.

Serve immediately with fresh lime wedges for squeezing over the scallops.

Notes

Pat the scallops thoroughly dry before seasoning to help achieve a deep golden crust.

Do not overcrowd the skillet so the scallops sear rather than steam.

Keep the avocado mixture slightly chunky for better texture.

Lightly toast the brioche buns to create a warm, buttery base.

Assemble the burgers just before serving for the best texture.

If using frozen scallops, thaw them thoroughly and pat them very dry before cooking.

Store leftover scallops and avocado mixture separately in airtight containers in the refrigerator and assemble with fresh brioche when ready to serve.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Main Course, Seafood, Lunch, Dinner
Method: Stovetop
Cuisine: American