SCALLOP CAKES

Scallop Cakes image

Provided by Geema

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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.