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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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    Units: US | Metric


    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


      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.

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    • on October 04, 2007


      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.

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    • on March 05, 2006


      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 :)

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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
    Total Fat 13.3 g
    Saturated Fat 2.1 g
    Cholesterol 127.9 mg
    Sodium 1549.4 mg
    Total Carbohydrate 14.1 g
    Dietary Fiber 1.0 g
    Sugars 2.0 g
    Protein 40.8 g

    The following items or measurements are not included:

    lime peel

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