SHRIMP & SCALLOP CAKES

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SHRIMP & SCALLOP CAKES image

Categories     Shellfish     Sauté

Yield 4 servings

Number Of Ingredients 10

1/2 cup butter, divided
5 shallots, chopped
1 1/2 pounds medium shrimp, peeled, deveined, finely chopped
1/2 pound uncooked sea scallops, finely chopped
1 1/2 cup bread crumbs
2 eggs, lightly beaten
1/2 cup minced red pepper
2 scallions, finely chopped
salt and pepper to taste
2 tablespoons chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Melt 1/4 cup butter, add shallots, and saute for 2 minutes. Mix in shrimp, scallops, bread crumbs, eggs, red pepper, scallions, salt, pepper, and tarragon. Form into eight 4-inch rounds. In a nonstick skillet, melt 2 tablespoons butter over medium heat. Add cakes in batches and cook on both sides until golden, about 5 minutes per side. Add butter to pan as needed for cooking. Serve immediately.

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