Yellow Polka Dot Zuchinni Scallop Burger

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.

Farmstand finds of beautiful corn and zuchinni inspired this alternative burger with scallops.The old song came to mind when I put the recipe together.


3/4 C shucked fresh corn kernels
3/4 C diced zuchinni
2 tsp salt, divided
1/2 tsp ground pepper
1 1/2 lbs sea scallops, chopped
1/2 C mayonaise, divided
1 T lime or lemon juice
1/2 tsp horseradish
3 T canola or vegetable oil
6 soft onion buns, split
6 lettuce leaves if desired


In a medium food processor, process corn kernels and zuchinni until finely chopped. Remove 1/2 C of the mixture to a medium bowl, set aside. From this bowl, set aside 2 T of the mixture into a small bowl for the topping that you will make later. Add 1/2 of the scallops, 1 1/2 teaspoons salt and the pepper, and process until almost a paste. Add remaining scallops and process until almost blended -with some small lumps of scallop still in the mixture. Scrape the scallop mixture into the
medium bowl with the reserved zuchinni-corn mixture. Add 1 T mayonaise. Sprinkle with remaining 1/2 tsp salt. Mix lightly. Oil hands and lightly pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate until ready to put them on the grill.
Light your grill. Toast onion buns over a medium-hot fire about 10 seconds. Brush burgers with oil and grill over a medium-hot fire until they are lightly brown with slight char, and just barely cooked in centers, about 4 minutes per side.
To make mayo-topping:
Add remaining mayo to the small bowl with zuchinni-corn reserved mixture. Add lime juice and horseradish, and a little salt or pepper if desired. Mix well.
To assemble burgers:
Spread a thin layer of the topping on bottom halves of buns. Place lettuce on top of mayo. Top with the burgers. Close the burgers and serve with any remaining zuchinni-corn mayo on the side.