Crispy Scallop Cakes With Balsamic Dressed Tomatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Rinse the scallops in fresh water and dry, then chop the scallops.
  • The pieces should be about the size of a kernel of corn.
  • Chop the mozzarella into the same sized pieces as the scallops.
  • Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
  • Cover and chill for at least an hour.
  • Shortly before cooking, rinse the tomatoes and half length-wise.
  • Toss with vinegar and olive oil.
  • Set aside.
  • Once chilled, you will need to work quickly.
  • Form mixture into two inch balls.
  • Heat a non-stick pan over med-high heat.
  • Add butter.
  • As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
  • Press down on each ball to form the patty shape.
  • The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
  • So, cook until the patty is dark brown and you can turn it easily.
  • If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
  • Once the patties are brown on both sides, remove from pan and drain on a paper towel.
  • The cheese should be crispy on both sides and should not stick.
  • Serve topped with the tomato mixture.
  • I like to serve them as a first course: two patties with a few tomato halves on top of each one.
Advertisement