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    You are in: Home / Recipes / Crispy Scallop Cakes With Balsamic Dressed Tomatoes Recipe
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    Crispy Scallop Cakes With Balsamic Dressed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    25 mins

    1 hr 15 mins

    rebecca_wiggins@hotmail.com's Note:

    This recipe actually started out as a homemade ravioli filling. I had a bunch left over after I made the ravioli, so I added a few things and came up with this. This is just a product of my imagination, so I'm interested to find out what you think. My BF devoured them the first time I made them, and when I served them at a small dinner party, they seemed to go over very well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the scallops in fresh water and dry, then chop the scallops.
    2. 2
      The pieces should be about the size of a kernel of corn.
    3. 3
      Chop the mozzarella into the same sized pieces as the scallops.
    4. 4
      Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
    5. 5
      Cover and chill for at least an hour.
    6. 6
      Shortly before cooking, rinse the tomatoes and half length-wise.
    7. 7
      Toss with vinegar and olive oil.
    8. 8
      Set aside.
    9. 9
      Once chilled, you will need to work quickly.
    10. 10
      Form mixture into two inch balls.
    11. 11
      Heat a non-stick pan over med-high heat.
    12. 12
      Add butter.
    13. 13
      As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
    14. 14
      Press down on each ball to form the patty shape.
    15. 15
      The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
    16. 16
      So, cook until the patty is dark brown and you can turn it easily.
    17. 17
      If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
    18. 18
      Once the patties are brown on both sides, remove from pan and drain on a paper towel.
    19. 19
      The cheese should be crispy on both sides and should not stick.
    20. 20
      Serve topped with the tomato mixture.
    21. 21
      I like to serve them as a first course: two patties with a few tomato halves on top of each one.

    Ratings & Reviews:

    • on August 25, 2005

      45

      I've been meaning to try this for some time now and finally got around to it last night. What a treat! I couldn't bring myself to putting in all that cheese, so I put in about 1/3 of what you called for and it was still good and cheesy. I was concerned about them not sticking together, and since we're not doing carbless, I went ahead and put in an egg and some cracker crumbs as a binder. My only mistake was substituting Tony Cachere's for the Old Bay (didn't have any) and they were way too salty. Tony Cachere's obviously has more salt in it than Old Bay.... Otherwise, these were delicious, loved the herbs!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crispy Scallop Cakes With Balsamic Dressed Tomatoes

    Serving Size: 1 (127 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.4
     
    Calories from Fat 153
    67%
    Total Fat 17.0 g
    26%
    Saturated Fat 8.1 g
    40%
    Cholesterol 49.1 mg
    16%
    Sodium 425.9 mg
    17%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.8 g
    7%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    Old Bay Seasoning

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