Best Thai Style Sea Scallop Cakes Recipes

THAI-STYLE SEA SCALLOP CAKES

Thai-Style Sea Scallop Cakes image

This version of the Thai appetizer tod mun is not completely authentic, but it is pretty faithful to the flavors of the original. Makrut lime leaf provides the unique floral, citrusy flavor. The lime leaf is not absolutely necessary in this recipe, but it's a bit of a pity to leave it out. The leaves are available, if not from your local Asian grocery, then online. Most tod mun recipes call for any white-fleshed fish, but this recipe calls for sea scallops, which give the cakes a wonderful texture.

Provided by David Tanis

Categories appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1/4 cup rice wine vinegar
1/4 cup brown sugar
2 or 3 tiny Thai chiles, red or green, thinly sliced
2 tablespoons chopped or crushed roasted unsalted peanuts
2 teaspoons fish sauce
1 teaspoon grated ginger
1 pound sea scallops, or 1/2 pound sea scallops plus 1/2 pound halibut, cod or other firm white-fleshed fish
1/2 teaspoon salt
1/2 teaspoon black or white pepper
2 teaspoons fish sauce
2 small garlic cloves, smashed to a paste with a little salt
1 (2-inch) piece ginger, peeled and grated
6 scallions, thinly sliced
2 teaspoons finely chopped serrano or jalapeño chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly chopped
4 makrut lime leaves, slivered thinly
1 small egg, lightly beaten
Peanut or coconut oil for frying

Steps:

Make the dipping sauce: Combine all ingredients in a small bowl.
Make the sea scallop cakes: Put the sea scallops in the bowl of a food processor. Add the salt, pepper, fish sauce, garlic and ginger. Process to a fine-ground paste, about 1 minute.
Add the scallions, chile, cilantro, makrut lime leaves and egg. Pulse a few times to combine well. The paste can be transferred to another container and refrigerated until ready to cook, up to a day ahead.
Pour peanut or coconut oil to a depth of 1/4 inch into a wide skillet and turn the heat to medium high. When the oil is hot, carefully add the fish cake mixture in large spoonfuls. Fry in batches if necessary to avoid crowding. Adjust the heat to allow the cakes to brown gently for about 3 minutes, then flip them. Flatten them gently with a spatula and cook for 2 to 3 more minutes. Drain on absorbent paper, then serve hot, with the dipping sauce.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams, TransFat 0 grams

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