Surf and turf — the combination of beef and seafood on a single plate — is one of the great indulgences of the American steakhouse tradition. Applied to a burger it creates something that is simultaneously dramatic, delicious, and deeply satisfying. A thick beef patty crowned with a perfectly seared scallop and a garlic butter prawn, finished with lemon aioli and the salty crunch of crispy capers — this is a burger for special occasions and confident cooks.

The scallop is the jewel in this burger’s crown. A properly seared scallop — caramelised on the flat cut sides to a deep golden amber while remaining just barely cooked and slightly translucent in the centre — is one of the most beautiful things in all of cooking. It requires a screaming hot pan, dry scallops with no excess moisture, and the discipline not to touch it until it is ready to flip. A great sear on a scallop takes exactly 90 seconds per side and produces a result that looks professionally cooked.

Crispy capers are the textural counterpoint that makes this burger complete. Fried in a little butter until they open like flowers and become shatteringly crunchy they provide a burst of brine and crunch that contrasts with every other soft or tender element in the burger.

Nutrition (per serving)

Calories: 780 kcal   |   Protein: 52g   |   Carbs: 44g   |   Fat: 42g   |   Fiber: 2g

Surf and Turf Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

2

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

780

kcal

Ingredients

• •t400g beef mince (20% fat)

• •t2 large hand-dived scallops, roe removed, patted completely dry

• •t4 large raw king prawns, peeled and deveined

• •t3 tbsp unsalted butter

• •t3 garlic cloves, minced

• •tJuice of half a lemon

• •t2 tbsp capers, patted dry

• •t2 brioche buns, toasted

• •tFor lemon aioli: 4 tbsp mayonnaise

• •tFor lemon aioli: zest and juice of half a lemon

• •tFor lemon aioli: 1 tsp garlic paste

• •tFor lemon aioli: salt and white pepper

• •tHandful of pea shoots or watercress

• •tSalt and coarsely cracked black pepper

• •tFlaky sea salt to finish

Directions

• Make lemon aioli: combine mayonnaise with lemon zest, lemon juice, garlic paste, salt, and white pepper. Refrigerate.
• Fry capers: melt 1 tbsp butter in a small pan over medium-high heat. Add patted-dry capers and cook for 2-3 minutes until they have opened and are crispy. Remove with a slotted spoon and drain on kitchen paper.
• Shape beef into 2 patties of approximately 200g. Season generously. Cook on a hot griddle for 3-4 minutes per side for medium. Rest for 2 minutes.
• While patties rest, sear scallops: heat 1 tbsp butter in a pan over the highest heat until the foam subsides. Season scallops with flaky salt. Place in the pan and do not touch for 90 seconds. Flip and cook 60 seconds more. The scallop should have a deep golden crust and be barely cooked through. Remove immediately.
• In the same pan melt remaining butter. Add garlic and prawns. Cook for 1-2 minutes per side until pink and just cooked. Add lemon juice and toss.
• Build the burger: spread lemon aioli on both sides of each bun. Add pea shoots. Place the beef patty on top. Place the scallop directly on top of the patty. Add the garlic prawns alongside. Scatter crispy capers over everything.
• Serve immediately.

Notes

• The scallops must be completely dry before searing — any moisture will create steam and prevent the crust from developing. Pat them very thoroughly with kitchen paper.
  Do not move the scallop after placing it in the hot pan. The crust needs time to form and if moved too early the scallop will tear and the crust will not develop.
  This is a burger that requires speed and confidence in the final 5 minutes. Have everything prepped and ready before the scallops go in the pan.
  The quality of the scallops is paramount — hand-dived scallops are significantly superior to dredged ones both in terms of size, texture, and ethical fishing practices.

Storage

This burger must be assembled and eaten immediately. Scallops and prawns do not reheat satisfactorily. Cooked beef patties keep for 2 days in the fridge. Cook the seafood fresh each time. Lemon aioli keeps for 1 week refrigerated.

Serving Tips

Serve on a board with a wedge of lemon and a small side salad. This burger deserves an exceptional drink pairing — a chilled premier cru Chablis or a great white Burgundy are the ideal companions to the scallop and prawn. For something more casual, a cold craft wheat beer or a classic gin and tonic provide the right crisp, mineral character alongside the seafood.

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