Best Cheddar Scallop Cakes Canadian Goodness Recipes

SCALLOP CAKES

Scallop Cakes image

My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.

Provided by Geema

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup onion, finely chopped
2 lbs sea scallops
1/2 cup chives, chopped
2 tablespoons parsley, chopped
2 tablespoons all-purpose flour
1 tablespoon ginger, peeled and minced
1 tablespoon lime juice
1 large egg, beaten
2 teaspoons salt
1 teaspoon lime peel, grated
1/4 teaspoon pepper
2 tablespoons oil

Steps:

Heat olive oil in a non stick skillet on medium heat.
Add the onion and cook until tender, but not brown. Let cool.
In a food processor, coarsely chop scallops -- do not over process.
Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
Form into 8 1/2 inch thick patties, about 3 inches in diameter.
Place patties on plate or baking sheet and chill for 1-6 hours.
Preheat oven to 450°F.
heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.

Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9

CREOLE SCALLOP CAKES

Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

Ingredients

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.