SCALLOP CAKES WITH ARTICHOKE HEARTS

Scallop Cakes With Artichoke Hearts image

Provided by Molly O'Neill

Categories dinner, easy, quick, weekday, appetizer

Time 20m

Yield Four servings

Number Of Ingredients 8

Ingredients

1/2 pound sea scallops, coarsely chopped
3 artichoke hearts, cooked until tender, cooled and coarsely chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh mint
1 egg, beaten
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup cracker crumbs

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