Crispy Shrimp and Scallop Burgers

I've always been one of those people who thinks it's wise not to buy seafood on a Monday.  There's just too many questions on the issue of freshness.  So I've held off posting this recipe because I wanted to time it just right.  Now that we're approaching the weekend, I hope you'll take a look at these burgers and consider making them soon.  Maybe this Friday?  They are perfect for a casual meal, especially during Lent, and they're loaded with flavor.  Buy some nice whole grain hamburger buns, top with some lettuce, tomato and Tartar Sauce and kick back, knowing you have a couple of days off.

Crispy Shrimp & Scallop Burgers

Makes 6-8 burgers (depends on how big the hands are that make them)

1 T. butter

1 Tbsp. olive oil

3/4 cup finely chopped yellow onions

1/4 cup finely chopped celery

1/4 cup finely chopped red bell or yellow pepper

1 1/2 teaspoons salt

1/2 tsp. cayenne

12 raw medium-size shrimp, peeled, deveined, and coarsely chopped in food processor

8 sea scallops, coarsely chopped in food processor

2 teaspoons chopped garlic

1/4 cup chopped green onions

2 large eggs plus 1 egg, beaten
2 Tbsp. water

2 cups Panko bread crumbs

1/2 cup unbleached all-purpose flour
Vegetable oil for sauteing 

In a large skillet, melt the butter and olive oil over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and scallops stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into equal portions and form into patties. Put the flour in a shallow bowl and season with salt & pepper. Put the remaining 1 cup bread crumbs in another shallow bowl. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.  Dredge each burger first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Put in the fridge for at least 30 minutes to firm up.  Heat the vegetable oil in 2 large skillets over medium heat. Cook 4 patties at a time in each skillet, until lightly browned, about 4 minutes on each side. Drain on paper towels. Serve with Homemade Tartar Sauce.