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

Scallop Cakes image

My daughter loves scallops and I can't wait to make this elegant dish for her. It comes from Bon Appetit.

Provided by Geema

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup onion, finely chopped
2 lbs sea scallops
1/2 cup chives, chopped
2 tablespoons parsley, chopped
2 tablespoons all-purpose flour
1 tablespoon ginger, peeled and minced
1 tablespoon lime juice
1 large egg, beaten
2 teaspoons salt
1 teaspoon lime peel, grated
1/4 teaspoon pepper
2 tablespoons oil

Steps:

Heat olive oil in a non stick skillet on medium heat.
Add the onion and cook until tender, but not brown. Let cool.
In a food processor, coarsely chop scallops -- do not over process.
Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
Form into 8 1/2 inch thick patties, about 3 inches in diameter.
Place patties on plate or baking sheet and chill for 1-6 hours.
Preheat oven to 450°F.
heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.