SCALLOP CAKES WITH ARTICHOKE HEARTS
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, appetizer
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 8 cakes, each about 1/2 inch thick.
- Coat a large nonstick skillet lightly with oil. Heat over medium-low heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides and scallops are cooked through, about 4 minutes per side.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 292 milligrams, Sugar 1 gram, TransFat 0 grams
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