Scallop Cakes With Cilantro Lime Mayonnaise And New Potatoes Recipes

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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.

CURRIED SCALLOP CAKES



Curried Scallop Cakes image

Categories     Shellfish     Appetizer     Fry     Cocktail Party     New Year's Eve     Scallop     Pan-Fry     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 40

Number Of Ingredients 11

1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
3/4 cup mayonnaise
3 large egg yolks
3 green onions, chopped
1/3 cup chopped fresh cilantro
1 1/2 tablespoons dry mustard
1 1/2 tablespoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups panko (Japanese breadcrumbs)*
Vegetable oil

Steps:

  • Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
  • Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
  • Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
  • *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

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

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

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

CILANTRO SCALLOPS



Cilantro Scallops image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1/2 cup chopped fresh cilantro
1 tablespoon crushed dried red chile flakes
4 cloves garlic, minced
1 pound jumbo sea scallops (12 to 15)
Salt and freshly ground black pepper
Lime wedges, for serving

Steps:

  • In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
  • Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

Steps:

  • Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
  • Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
  • Put on a medium pot of salted water to boil for the greens.
  • Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
  • Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
  • While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
  • Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
  • Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

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