Remember to buy your seafood at a reliable fish store.
• 1 pound small shrimp, peeled and deveined
• 14 ounces dry-pack (not soaked) fresh scallops
• 1 1 / 2 teaspoons salt
• 1 large egg white
• 1 / 4 cup dry sherry wine
• 1 / 4 cup cornstarch
• 4 tablespoons clarified butter*
• 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)
• 3 / 4 cup Stone Crab Mustard Sauce (recipe given)
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. 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. Makes
Per serving (without Stone Crab Sauce): 443 calories, 22 percent calories from fat, 11 grams total fat, 5 grams saturated fat, 154 milligrams cholesterol, 52 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 50 grams net carbs, 32 grams protein, 944 milligrams sodium.
Per serving(with Stone Crab Sauce): 615 calories, 44 percent calories from fat, 30 grams total fat, 8 grams saturated fat, 162 milligrams cholesterol, 52 grams carbohydrates, 2 grams total fiber, 2 grams total sugars, 50 grams net carbs, 32 grams protein, 1107 milligrams sodium.
*To clarify butter: In a small heavy saucepan, place 1 stick unsalted butter cut into small cubes. Melt over medium heat. When melted, skim the froth from the surface and pour off the clear yellow liquid or clarified butter into a clean bowl or pan leaving the milky liquid in the bottom of the pan. (Discard both the froth and milky liquid.) You can certainly clarify more butter if desired because it keeps well in the refrigerator. Each stick of butter loses about 2 tablespoons volume when clarified.