Outer Banks Sea Scallop Burgers with Sweet Corn and Bacon Succotash, Garlic Lime Aioli and Watercress

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

My Husband and I recently took a trip to the Outer Banks in North Carolina.We celebrated our 9 year anniversay and had dinner at an amazing restaurant on Duck Island. I ordered the sea scallops and succotash, I was one of the best and freshest meals I have ever had. I decided to use that meal as my inspiration and add my own twist to turn it into a delicious burger.


2 pounds fresh sea scallops

1 egg, beaten

1/3 cup plain bread crumbs

2 teaspoons seafood seasoning, I used Old Bay

1/4 cup chopped Italian flat leaf parsley

1/4 cup minced chives

1/2 teaspoon fresh lime zest

1 cup mayonnaise

1 teaspoon fresh lime zest

2 Tablespoons fresh lime juice

1/2 teaspoon minced garlic

2 cups fresh raw sweet corn

2 cups fresh raw edamame

6 slices bacon, cooked and crumbled

1/4 cup chopped Italian flat leaf parsley

2 Tablespoons extra virgin olive oil

1 Tablespoon white balsamic vinegar

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 Tablespoons vegetable oil, for brushing on the grill rack

6 kaiser rolls, cut in half

24 watercress sprigs


To make the patties, place the scallops in a food processor and pulse until coursely chopped, transfer to a large bowl. Add in the egg, bread crumbs, seafood seasoning, 1/4 cup parsley, chives, and 1/2 teaspoon lime zest. Mix together gently and handle mixture as little as possible. Shape into 6 equal patties, about 1 inch thick. Place on a platter, cover with plastic wrap and refrigerate for 1 hour.
To make the aioli, combine the mayonnaise, 1 teaspoon lime zest, lime juice, and garlic in a small bowl. Mix well, cover, and refrigerate until ready to assemble burgers.
To make the succotash, take a large bowl and add in teh corn, edamame, bacon and 1/4 cup parsley. In a separate small bowl, wisk the olive oil, vinegar, salt and pepper. Pour this over the succotash and stir to combine well. Cover and set aside at room temperature until ready to assemble burgers.
Heat a gas grill to medium high heat. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 3-4 minutes per side, turning once. You want the patties nicley browned, but lightly cooked in the center. Place the rolls cut side down on the outer edges of the grill to toast lightly, about 1 minute.
To assemble a burger, spread 2 Tablespoons of aioli on the roll bottoms. Add 4 sprigs of watercress, the patty, 1/4 cup of succotash and the roll top. Repeat for each burger and serve. Makes 6 burgers.