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

    Average Rating:

    3 Total Reviews

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    • 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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