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    You are in: Home / Recipes / Scallop Cakes Recipe
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    Scallop Cakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Geema's Note:

    My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in a non stick skillet on medium heat.
    2. 2
      Add the onion and cook until tender, but not brown. Let cool.
    3. 3
      In a food processor, coarsely chop scallops -- do not over process.
    4. 4
      Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
    5. 5
      Form into 8 1/2 inch thick patties, about 3 inches in diameter.
    6. 6
      Place patties on plate or baking sheet and chill for 1-6 hours.
    7. 7
      Preheat oven to 450°F.
    8. 8
      heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
    9. 9
      Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
    10. 10
      Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

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    Ratings & Reviews:

    • on December 15, 2008

      25

      I found these to be very messy; they really didn't set up even with chilling I had to triple the flour in the recipe in order to make them into cakes. Also the flavor was very bland and needs something to give it zing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2007

      45

      The flavor of these is a definite five star, but although I left them chill for over five hours, I still had a problem with them holding together, and I think the recipe would benefit with a better binder than flour (breadcrumb or panko). I did cut the salt to 1/4 tsp for dietary reasons. This is definitely a recipe that I would make again, using a better binder, as the flavor was just wonderful. Thank you Geema for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2006

      55

      This was such a nice change from the crab cakes that I'm always making for my husband and myself. I prepared this pretty much as written, though I used cilantro in place of the parsley. We had these with Key lime ginger mustard (store bought) mixed with a little mayo and it was delicious! Thanks Geema, this one's a keeper :)

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

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    Nutritional Facts for Scallop Cakes

    Serving Size: 1 (310 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.3
     
    Calories from Fat 120
    34%
    Total Fat 13.3 g
    20%
    Saturated Fat 2.1 g
    10%
    Cholesterol 127.9 mg
    42%
    Sodium 1549.4 mg
    64%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.0 g
    8%
    Protein 40.8 g
    81%

    The following items or measurements are not included:

    lime peel

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