Best Crispy Scallop Cakes With Balsamic Dressed Tomatoes Recipes

CRISPY SCALLOP CAKES WITH BALSAMIC DRESSED TOMATOES

Steps:

• 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.

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.

CRISPY SCALLOP FLATBREAD & CHILE MAYONNAISE

Steps:

• For The Flatbread: Heat 1/4 cup peanut oil in a large skillet. Submerge tortilla and fry until golden on one side, then turn and fry the other side. Remove from the pan and drain on a paper towel.
• For The Scallops: Meanwhile, heat 1-tablespoon peanut oil in a small non-stick skillet. Season the scallops with salt then coat with the chili powder. Place the scallops in the hot pan and sear to brown on one side over high heat. Lower the heat slightly and turn the scallops over and repeat until brown. Remove the pan from the heat while you assemble the flatbread.
• To Assemble: Spread the crisp tortilla with the chile mayonnaise. Distribute the warm scallops over the mayonnaise. Garnish with the scallions, cilantro and chile oil. Cut the flatbread in quarters and serve immediately.
• To Make The Chile Mayonnaise: Combine the mayonnaise and sriracha well. Keep refrigerated until use.
• Note: If you can't find the Japanese mayonnaise, add 1 tablespoon of sugar to the sauce.

SCALLOP CAKES

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.

BALSAMIC-GLAZED SCALLOPS

Steps:

• Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
• Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Remove scallops from skillet; set aside.
• Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil. Reduce heat to medium, and cook 3 minutes. Add scallops, and cook 2 minutes or until throughly heated. Serve over rice.