Ingredients

Remember to buy your seafood at a reliable fish store.

Burgers:

• 1 pound small shrimp, peeled and deveined

• 14 ounces dry-pack (not soaked) fresh scallops

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• 1 1 / 2 teaspoons salt

• 1 large egg white

• 1 / 4 cup dry sherry wine

• 1 / 4 cup cornstarch

• 4 tablespoons clarified butter

TIP: Can also use cow ghee or olive oil.

• 1 cup all-purpose flour

• 6 soft Kaiser rolls

• 6 small pieces crisp fresh romaine lettuce

• 6 large fresh tomato slices (about 1 / 4 inch thick)

Mustard Sauce:

2 Tablespoons Dijon Mustard

2 Tablespoons Yellow Mustard

2 Tablespoons Mayonnaise

1 Teaspoon Horseradish

Dash of Tabasco

Preparation

You can half the above to make three (3) servings instead of six (6).

Burgers: In a food processor fitted with the metal blade, coarse chop the shrimp (in batches if necessary so you don’t end up with a puree; you want it to be slightly chunky). Transfer to a large bowl.

Repeat with the scallops being careful to chop, not puree them. Add to the shrimp in the bowl.

TIP: I find it easier to hand chop the shrimp and scallops to get the right “chunk” consistency.

Add the salt, egg white and sherry; mix well. (You might find clean hands work well here.) Add the cornstarch and mix in gently.

In a large skillet, heat the clarified butter over medium heat. Place the flour in a wide bowl.

Divide the fish mixture into 6 mounds and place each in the flour to coat well. Carefully form each into a patty (the mixture will be somewhat loose so this may take a little care).

Place the patties into the preheated pan and cook 2 to 3 minutes or until golden brown. Carefully turn over and cook until golden brown on the other side. The “burgers” will firm up considerably while cooking.

Serve each hot on a soft Kaiser roll with a piece of lettuce, a tomato slice and 2 tablespoons Stone Crab Sauce.

Mustard Sauce: The accompanying piquant Stone Crab Mustard Sauce is a combination of mayonnaise, Dijon and yellow mustards, horseradish and a touch of Tabasco, which gives just enough zing to each bite. Its name, of course, comes from the fact it would also be good with stone crab.