Scallop Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

I have a hot side dish recipe that I love, that tends to focus primarily on the mashed beans topped with only a couple scallops.I thought it would prove to be delish with scallops as the primary. I loved it, hope you do also.


Scallop Patties
2 pounds scallops coarsly chopped
¼ cup shallots peelled and finely chopped
1 Tablespoon olive oil
2 Tablespoon bread crumbs
2 eggs beaten
2 teaspoon sea salt
2 teaspoon fresh ground pepper
Juice of 1 lemon

1 Tablespoon olive oil
2 garlic cloves skinned finely sliced
2 dried red chillies
2 anchovy fillets chopped
1 14 oz can of cannellini beans drained
1/2 cup of Sutter Home Chardonnay

1 Tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
1/3 cup canola oil for the grill
4 large roma tomatoes Sliced
1 Tablespoon oregano
12 slices of prosciutto
1 ½ cup of arugula

Juice of 1 lemon
½ teaspoon salt
6 kaiser rolls sliced


Set the gas grill to medium heat (450 degrees Farenheit).

Combine all of the ingredients for the scallop burgers. Divide into 6 patties and chill in the refrigerator for a half hour.

Place a fire proof pan on the grill. In it saute in olive oil the garlic, chillies and anchovies. After 3 minutes add the cannellini beans. Cook for 2 minutes add wine and cook 4 more minutes. Coarsly mash with olive oil, salt, and pepper. Remove from grill.

Brush oil on the grill. Cook the scallop burgers for 4 minutes on each side.

Brush grill with more oil. Place prosciutto on the grill and cook for five minutes, flipping half way through. While cooking, sprinkle tomato slices with oregano and place face down on to grill. Kaiser rolls will also be placed on the grill at same time. Grill both for 1 ½ minutes.

Place a scallop patty on each of the bottom halves of the kaiser rolls, top each with a sixth of the bean mixture, 4 of the largest tomato slices, and two slices of prosciutto. Sprinkle with arugula and dressing.