An alternative to traditional beef burgers, try this delicious seafood burger recipe from Electrolux ambassador, Peter Gilmore!
To prepare the coleslaw wash the cabbage well. Slice the cabbage very finely and soak in ice cold water for 1 hour to crisp the cabbage.
Finely julienne the onion, radishes and carrot and soak in ice cold water in a separate bowl for 1 hour.
Drain the vegetables and cabbage well and if you have a salad spinner, spin the vegetables to remove as much water as possible.
Julienne the coriander and pickled ginger and finely chop the roasted cashew nuts.
Place the coriander, cashew nuts and ginger with the vegetables in a large bowl.
Add two tablespoons of mayonnaise, mix well and season to taste with salt and pepper.
Heat the BBQ hot plate and grills until very hot.
Slice the buns in half and lightly toast them on the BBQ grills. Place a generous spoonful of Asian coleslaw on the bottom of each bun.
Oil the hot plate and season the sea scallops with sea salt. Sear the sea scallops for no more than 1 minute on each side.
Place the sea scallop on top of the coleslaw, add a small amount of chili sauce on top of the scallop and a small bunch of mustard cress.
Place the top of the bun on and serve immediately.
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