SEAFOOD CAKES WITH CILANTRO BUTTER SAUCE
Categories Blender Food Processor Herb Lunch Scallop Shrimp White Wine Pan-Fry Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 22
Steps:
- FOR CAKES:
- Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).
- Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
- FOR SAUCE:
- Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
- Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
- Spoon sauce onto 6 plates. Top each with seafood cake and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love