Cooking In, Dinner, KAC Series, Lunch, Quick PostKerry Alaric CheeseboroNovember 09, 2011anchovies, anchovy, anchovy paste, beef, brown sugar, bun, burger, burgers, chuck, Cooking In, cornmeal, Dinner, dressing, fried, fried red tomatoes, grilled, ground, ground mustard, herb, juice, KAC Series, lemon, lemon juice, lettuce, Lynch, malt, malt vinegar, mayo, mayonaisse, medium rare, mustard, mustard seed, nutmeg, oceans dressing, paste, pepper, roasted tomato, roll, romaine, romaine lettuce, romaine lettuce hearts, salt, sandwich, sauce, scallop, scallops, seafood, seared, seed, skillet, sourdough, soy, soy sauce, spice, spices, surf & turf, surf and turf, tomatoes, vinegarComment

Three If By Both

KAC Surf & Turf Burgers | Skillet-Grilled Hamburgers with Seared Scallops, Herb-Sautéed Tomatoes, and Oceans Dressing

SIMPLY ENOUGH, I WAS IN Fairway, content on just buying an 80/20 ground chuck/sirloin blend to make myself and a friend some nice, big, juicy burgers. In Fairway, however, the meat department is right next to the seafood section, where I happened to spot some beautiful, large scallops.

I called an audible on my late lunch/early dinner plans and decided I would do my version of "surf & turf" burgers, topping them with pan-seared scallops—seasoned with salt, pepper, and a little brown sugar—and placing them on herb-roasted tomato slices and fresh romaine lettuce hearts, creating an "Oceans" dressing of grain mustard, mayo, lemon juice, soy sauce, malt vinegar, and anchovy paste to spread on butter-toasted sourdough roll halves to hold the whole thing together.

In the war between my hunger and my palate, my palate handily won.