Scallop Cakes

Geema's Note:

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

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 cup onion , finely chopped
• 2 lbs sea scallops
• ½ cup chives , chopped
• 2 tablespoons parsley , chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon ginger , peeled and minced
• 1 tablespoon lime juice
• 1 large egg , beaten
• 2 teaspoons salt
• 1 teaspoon lime peel , grated
• ¼ teaspoon pepper
• 2 tablespoons oil

Directions:

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

Reviews

[BettyBaker1]

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.

[BonnieZ]

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.

[Hey Jude]

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 :)