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BBQ Sea Scallop Mini Hamburger

An alternative to traditional beef burgers, try this delicious seafood burger recipe from Electrolux ambassador, Peter Gilmore!


  • 16 mini hamburger or milk bread buns

  • 16 large sea scallops

  • 20 mls olive oil

  • Aea salt

  • Asian Coleslaw

  • ¼ Chinese cabbage

  • 1/8 purple onion

  • ¼ daikon radish

  • ½ purple carrot

  • 3 red radishes

  • 20 roasted cashew nuts

  • ½ bunch coriander

  • 3 slices pickled ginger

  • 6 table spoons good quality mayonnaise

  • Hot Chili Sauce (Sriracha)

  • Mustard cress


  • 1.

    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.

  • 2.

    Finely julienne the onion, radishes and carrot and soak in ice cold water in a separate bowl for 1 hour.

  • 3.

    Drain the vegetables and cabbage well and if you have a salad spinner, spin the vegetables to remove as much water as possible.

  • 4.

    Julienne the coriander and pickled ginger and finely chop the roasted cashew nuts.

  • 5.

    Place the coriander, cashew nuts and ginger with the vegetables in a large bowl.

  • 6.

    Add two tablespoons of mayonnaise, mix well and season to taste with salt and pepper.

  • 7.

    Heat the BBQ hot plate and grills until very hot.

  • 8.

    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.

  • 9.

    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.

  • 10.

    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.

  • 11.

    Place the top of the bun on and serve immediately.

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