Scallop Cakes With Cilantro Lime Mayonnaise And New Potatoes Recipes

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SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES



Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes image

Categories     Potato     Shellfish     Appetizer     Fry     Mayonnaise     Seafood     Scallop     Spring     Summer     Pan-Fry     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 cup finely chopped onion
2 pounds sea scallops
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
1 large egg, beaten to blend
2 teaspoons salt
1 teaspoon grated lime peel
3/4 teaspoon ground black pepper
2 tablespoons peanut oil
Cilantro-Lime Mayonnaise
Buttered New Potatoes with Chives
Whole fresh chives
Fresh cilantro sprigs

Steps:

  • Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
  • Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
  • Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

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

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.

Nutrition Facts : Calories 347.3, Fat 13.4, SaturatedFat 2.1, Cholesterol 127.9, Sodium 1549.5, Carbohydrate 14.1, Fiber 1.1, Sugar 2.1, Protein 40.9

CREOLE SCALLOP CAKES



Creole Scallop Cakes image

Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).

Number Of Ingredients 24

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped leek (white portion only)
4 garlic cloves, minced
2 tablespoons honey mustard
1 tablespoon minced fresh thyme
1 tablespoon chopped fennel fronds
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons Creole seasoning
1 pound sea scallops
COATING:
1 cup panko bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
SPICY HONEY AIOLI:
1 cup mayonnaise
1/3 cup honey mustard
1 tablespoon lemon juice
1 tablespoon unsweetened apple juice
1 teaspoon paprika
1 teaspoon Creole seasoning
1/2 teaspoon Cajun seasoning
1/3 cup canola oil

Steps:

  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Nutrition Facts : Calories 169 calories, Fat 14g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

CILANTRO-LIME MAYONNAISE



Cilantro-Lime Mayonnaise image

Categories     Condiment/Spread     Food Processor     Herb     Quick & Easy     Mayonnaise     Lime     Spring     Cilantro     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 6

1 cup (packed) fresh cilantro leaves
3 tablespoons fresh lime juice
1 garlic clove, peeled
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
3/4 cup mayonnaise

Steps:

  • Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

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