Ingredients

4 servings

　　

Omit

Garlic

　　Lemon zest

　　

Swap

1 1/2 pounds large sea scallops, patted dry, for the swordfish

　　

Add

Zest of the navel orange (zest it before peeling and slicing)

　　3 tablespoons chopped fresh chives

　　2 teaspoons Old Bay Seasoning or other seafood seasoning blend (2/3 palmful)

　　

Step 1

Grind the scallops as you would the fish for the master recipe, #180, and mix with the shallots, parsley, orange zest, chives, Old Bay, salt, pepper, and a drizzle of EVOO. Mix and form patties 3/4 to 1 inch thick and cook in a hot nonstick pan over medium-high heat for 3 minutes on each side, or until just firm but with a bit of a give left. The patties should be evenly caramelized on both sides.

　　

Step 2

Serve the burgers on charred rolls drizzled with EVOO and top the patties with lettuce, onions, and oranges.

　　

Step 3

Serve with chips and slaw.

　　Rachael Ray 365: No Repeats