Outer Bank’s Treasure Chest “Surf & Turf” Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


6 large Jumbo scallops marinated in the juice of one lemon
one and a half tablespoons of virgin olive oil
and a generous pinch of sea salt
Spicy Aioli:
2 cups of mayonnaise
3 gloves of garlic
2 tablespoons of fresh chopped basil, oregano and sage
Juice of 1 lemon
1 teaspoon of sea salt
2 tablespoons of virgin olive oil
1 ½ tablespoons of spicy barbeque sauce 
4 large sun dried tomatoes
1 pound ground sirloin
1 pound of ground chuck
1/3 cup of Sutter Home Shiraz
3 pre-cooked bacon slices
2 tablespoons of fresh chopped basil, oregano and sage
1 teaspoon of sea salt
2 tablespoons of olive oil
6 large Kaiser Rolls
6 large tomato slices
6 large red lettuce leaves
12 large rosemary sprigs



Directions: To prepare the scallops, place six large jumbo scallops in a Tupperware container. Squeeze the juice of one lemon. Add virgin olive oil and a generous pinch of sea salt. Close the container and turn gently to cover the scallops with the marinade. Place in the refrigerator for 30 minutes. To make the spicy aioli mayonnaise, combine in a food processor the following ingredients: mayonnaise, garlic, fresh chopped basil, oregano and sage, lemon juice, sea salt, virgin olive oil, Old Mule sauce (from the Carolina Hills) (Or any spicy barbeque sauce can be substituted), and sun dried tomatoes. Process until roughly blended. Remove the mixture to a small bowl and refrigerate until serving. Preheat barbeque to 350 degrees. Remove scallops from container and sear scallops on each side for one minute each or until there is a dark crusty surface. Remove from barbeque and let cool. (The scallops will be cooked through once inside the burgers.) To make the patties, in a large bowl combine the ground sirloin, ground chuck, 3 pre-cooked bacon slices (chopped fine), basil, oregano and sage (chopped fine), Sutter Home Shiraz, sea salt, and virgin olive oil. Divide the mixture into 6 equal portions. Divide each portion into two halves and make thin patties to fit the rolls. Slice each of the scallops in half (horizontally). Take one thin patty and place one sliced scallop on top in the middle of the patty. Take a second patty and place on top of the scallop and the first patty. Press the two patties together so that the scallop remains in the middle and is covered by the patties on both sides (like a treasure hidden inside). With the barbeque still heated to 350 degrees, brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms (approximately 4 minutes). Turn the patties and continue grilling until done to preference, about 4 more minutes for medium. During the last few minutes of cooking, lightly brush the tops and bottoms of the rolls with virgin olive oil and place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the spicy aioli mayonnaise on the bottom and top of each Kaiser roll. On each roll bottom, place a slice of tomato, one patty (with scallop inside), and one large red lettuce leaf. Cover with a roll top. Cut the burger in half and place one rosemary sprig through each half. Serve with a cold bottle of Sutter Home Shiraz. Bon Appetit!