A mother-daughter conversation on food and cooking (mostly)

Wednesday, January 9, 2008

Scallop Cakes

I used bay scallops in your shrimp cake recipe, Mom, and they were amazing -- sweet and tender and delicious. And with scallops on sale for $5 a pound, they were pretty economical.

Here's the recipe as you gave it to me a few years ago. Maybe you can post the recipe for the complimentary Cilantro-Lime Mayo.

Chop coarsely in food processor (don’t purée!):

-1 pound raw shrimp, peeled (or scallops, or whatever, I suppose)

-1 tablespoon olive oil

Sauté in olive oil until tender, about 8 minutes:
-1/2 cup finely chopped onion

Mix the following with shrimp and onion:
-2 green onions, finely chopped
-2 tablespoons fresh parsley, minced
-1 tablespoon flour
-1 tablespoon lime juice
-1 teaspoon grated lime peel
-1 tablespoon minced fresh ginger
-1 teaspoon salt
-1/4 teaspoon pepper
-1 egg, lightly beaten

Form into 4 or 5 patties, 1/2 inch thick. Chill one hour.

Heat oven to 450 degrees. Heat 1 tablespoon oil in large skillet and brown shrimp cakes 2 minutes per side. Transfer to baking sheet and finish cooking in oven until cooked through, 7-10 minutes.

Do you still make these the same way?

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