Shrimp. Scallop and Asparagus Cakes

"From Gourmet at Rotchford's. Sent to me by Joanne. Really lovely."
 
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Ready In:
40mins
Ingredients:
14
Serves:
6-8

ingredients

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directions

  • Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
  • 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.
  • Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
  • 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).
  • 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.
  • Note: I add a little lime juice, garlic and ginger and don't use salt.

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RECIPE SUBMITTED BY

Way too young to be grandmother of five, mom of three, and wife of one, all living together in our crooked old house. Former food columnist for small suburban papers, and mostly-retired caterer, I still love entertaining, gardening, writing, and of course, the internet. I am getting a little tired of making dinner, though.
 
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