Shrimp. Scallop and Asparagus Cakes

From Gourmet at Rotchford's. Sent to me by Joanne. Really lovely.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  cup olive oil
• 2⁄3 cup fresh chives, chopped
• 1⁄4 cup fresh lemon juice
• 3  tablespoons shallots, chopped
• 36  asparagus spears, trimmed to 6 in lengths
• 4  tablespoons unsalted butter
• 2⁄3 cup shallot, plus
• 3  tablespoons shallots, chopped
• 1 1⁄2 lbs  uncooked medium shrimp, peeled, deveined, chopped
• 1⁄2 lb sea scallops, chopped
• 1 1⁄2 cups  fresh white breadcrumbs
• 1  cup red bell pepper, diced
• 2  eggs, beaten to blend
• 1⁄4 cup  chopped fresh chives or 1⁄4 cup green onion

Directions

1. Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
2. Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
3. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
4. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
5. Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
6. Note: I add a little lime juice, garlic and ginger and don't use salt.