Game food porn, Part II

Game food had two elements this week, as with most 4:30 Packers games: we start with munchie-type game food, then later in the game move on to more meal-like game food, on account of that's dinner. This week was no different.

With the vegetable tray still out there, and the chocolate pie still to come, I added two elements to the mix to complete dinner: scallop corn burgers and hush puppies. For the scallop corn burgers, you will need 1/2 cup of mayonnaise, a lime, a teaspoon or so of Tabasco (green or red -- recipe says green, I use red), salt and pepper, 3 ears of corn, some olive oil, 1-1/2 pounds of sea scallops, 1 teaspoon of Cajun spice (I use Tony Chachere's), 3 green onion stalks, minced, 1/2 cup of bread crumbs, a bunch of bacon, and two lemons:

First, chop up your green onions:

Then, cook your bacon -- recipe says 12 slices, I say bacon to your taste, but at least a shitload -- mince the bacon, and add it to the minced green onions:

Meanwhile, you need to grill your corn. Take each ear of corn, slather it with melted butter or olive oil and wrap it in foil:

They will look like this:

You will toss those suckers on the grill and roast them for about 20 minutes, turning periodically:

OK, looks good:

Once the corn  is cooked and cooled, slice the kernels off the cob:

And add half the corn to the green onion-bacon mix. Save the other half:

Take the other half of the corn and toss it in a food processor, then grind those suckers into paste:

Add about 1/3 of the scallops and puree that stuff. Mix it up right, people. Then, gradually add the remaining scallops, but just blend it a little so it's nice and chunky:

Does this look chunky? It should:

Now, get out those lemons and a grater:

You will need to get the zest from two lemons. This is a fancy way of saying, grate the surface peel off a couple lemons. Be sure not to zest a knuckle, as that hurts like hell and gets blood in the lemon zest, something most recipes do not call for:

Once your lemon is all zested, you will put the corn-scallop mixture in a large bowl and add the lemon zest. You also might squeeze those zested lemons into the bowl, but that is up to you. Add your salt, pepper and Cajun spice, then mix it up right.

Once you have that stuff added, toss in the bacon-green onion mix:

Add the rest of the corn:

Add the bread crumbs:

Mix it up right, oil up your hands and form that stuff into burger-like patties:

Refrigerate those for 60-90 minutes, or longer. When you're ready, toss those suckers on the grill at 375 for abou 4 minutes per side. If you like sauce, you can mix the mayonnaise, Tabasco and the zest and juice from that lime and use that as sauce. I don't, but hey, your call. Anyway, you grilled the patties, right?

Serve on a hamburger bun, with or without sauce, or not on a hamburger bun, also with or without sauce. They're pretty freaking good either way.

Toss in some hush puppies:

That should make you happy. I would give you the hush puppie recipe, but this one was OK, but not the right one. I'll get back to you on that. In any event, bon appetit.