Scallop Cakes Recipe

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Ingredients

2 tablespoons extra virgin olive oil
½ cup diced red bell pepper
½ cup diced yellow onion
2 tablespoons minced garlic
2 tablespoons Creole mustard
2 tablespoons Worcestershire sauce
pinch cayenne pepper
1 teaspoon salt
½ teaspoon freshly ground pepper
½ cup breadcrumbs
2 large eggs, lightly beaten
1½ pounds Eastern Fisheries sea scallops, chopped
½ cup minced green onions
3 tablespoons unsalted butter

Sauce

6 heads Belgian endive
4 shallots
juice of ½ lemon
pinch of saffron
pinch of sugar
4½ tablespoons sesame seeds
3½ tablespoons butter
2/3 cup heavy cream
3 cups dry white wine
3½ tablespoons oil
salt and freshly ground pepper

 

 

Eastern Fisheries Scallop Cakes

Makes 16-18 Cakes

Directions

  • To prepare scallop cakes: Heat 2 tablespoons olive oil in a large skillet. Add pepper, onion, and garlic. Sauté and add mustard, Worcestershire, cayenne, salt, and pepper. Add breadcrumbs and sauté 1 to 2 minutes. Remove from heat.
  • Place mixture in a large bowl and fold in eggs, stirring to blend. Stir in scallops and green onions. Mix well. Chill 30-40 minutes.
  • Shape mixture into 12 small scallop cakes. Sprinkle with sesame seeds. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet. Sauté scallop cakes on both sides until golden brown, adding additional olive oil and butter as needed.
  • To prepare sauce: Slice the Belgian endive into strips, then place in a pot with the butter, sugar, salt, pepper, and juice of ½ lemon. Cook over high heat for 5-6 minutes, stirring frequently to bind the butter.
  • Reduce the white wine and the finely sliced shallots and add the cream and saffron. Season and set aside.
  • To serve: Arrange the cooked endive in the center of the plate, top with a scallop patty, and pour the sauce all around.

 

Seafood Recipes from Eastern Fisheries Include: