Scallop Cakes
Created by:
Helen Brady, Sales Representative
Viking Village -- Commercial Seafood Producers
Barnegat Light, NJ
Notes:
This is basically a crab cake recipe with a twist. Shrimp also works in
similar recipes. We recommend using the Viking Village scallop pieces for this recipe
to save in upwards of $8 per pound.
The scallop pieces are a great way to incorporate
premium scallops into dishes without paying top dollar prices.
Scallop Cakes:
- ½ Red bell pepper, minced
- 1 Large shallot, minced
- 2 Large eggs
- 2/3 Cup Hellman’s mayonnaise
- 1 T Dijon mustard (heaping)
- ¼ t Dry mustard powder
- 2 T Italian flat leaf parsley, chopped
- 2 Pinches Cayenne pepper
- ½ t Salt
- ½ t Pepper
- ½ t Hot sauce, to taste
- 2# Viking Village scallops or pieces chopped
- 1 Cup Bread crumbs, plain
- 2 T Butter
Sauté minced bell pepper and shallot in small amount
of butter to soften and let cool.
Mix eggs, mayonnaise, Dijon mustard, dry mustard powder, fresh parsley, cayenne
pepper, salt, pepper, hot sauce, bell pepper, and shallots. Then, mix in diced scallops.
Add in 1 Cup of breadcrumbs and mix well. Shape scallop mixture into cakes and squeeze
firmly so cake stays
together
while cooking.
Roll formed cakes in remaining breadcrumbs and sauté in melted butter on low-med
heat for about 5 minutes on each side in a non-stick pan.
Once cakes are sufficiently browned, place in a 350 degree pre-heated oven for 10
minutes to heat thoroughly.