Scallop Cakes

I recently had dinner at Ruth’s Chris and eating their crab cakes inspired this recipe.  Crab cakes are wonderful but crab can be very expensive.  Sea Scallops are a favorite of mine.  I just love their sweet flavor.  When I make this recipe I cut it in half unless I’m serving guests.

I like to serve this over a bed of greens as an entree, but you can make smaller scallop cakes and serve them as an appetizer.  I’ve even made them “bite-sized” to serve along with other Hors d’Oeuvres.  But…any way you serve these Scallop Cakes, they are sure to please.

scallop cakes

 

Ingredients

  • 1 1/2  pounds  fresh sea scallops, cut into 1/4-inch pieces
  • 3/4 cup mayonnaise
  • 3 large egg yolks
  • 3 shallots, minced
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 tablespoons dry mustard
  • dash of Tabasco sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 1/2 panko (Japanese breadcrumbs)*
  • Vegetable oil

*Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

Directions

  • Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
  • Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
  • Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain.
  • DO AHEAD Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
  • Serve with lots of Tartar Sauce and a wedge of lemon
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