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Scallop Cakes with Cilantro Lime Mayonnaise

By Chef Dee Johnston on August 1, 2018

Scallop Cakes with Cilantro Lime Mayonnaise

Try this unique recipe with those sweet and succulent scallops.

Serves 4

 

What you’ll need:

1 Tablespoon olive oil

1 cup finely chopped onion

2 pounds sea scallops

½ 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

¾ teaspoon ground black pepper

2 Tablespoons peanut oil

whole fresh chives

Fresh cilantro sprigs

 

Cilantro Lime Mayonnaise:

1 cup (packed) fresh cilantro leaves

3 Tablespoons fresh lime juice

1 garlic clove, peeled

1 teaspoon Dijon mustard

¼ teaspoon hot pepper sauce

¾ cup mayonnaise

 

Steps:

  1. Heat oil in a medium nonstick skillet over medium heat.  Add onion and sauté until tender, about 8 minutes.  Cool.
  2. Place scallops in a food processor.  Using on/off turns, coarsely chop scallops. Take care not to overprocess. Transfer scallops to a large bowl.
  3. Stir in cooked onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
  4. Form scallop mixture into 8, 0ne-inch thick patties, each about 3 to 3½ inches in diameter.  Place scallop cakes on a baking sheet.  Cover and chill for 1 hour. (Can be prepared up to 6 hours ahead).
  5. Preheat oven to 450 degrees.
  6. 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.
  7. Transfer cakes to baking sheet. Place in oven and bake until cooked through about 7 minutes.
  8. When ready to serve, plate 2 scallop patties on each plate. Serve with Cilantro-Lime Mayonnaise.

 

Cilantro Lime Mayo

  1. To make mayonnaise, blend first 5 ingredients in a processor until cilantro is finely chopped. Add mayonnaise and process just to blend.  Season with salt and pepper.
  2. Serve scallop cakes by spooning a small amount of the cilantro-lime mayonnaise onto the serving plate and attractively setting the cakes along side.  Scatter 2 or three pieces of fresh chives, about 3 inches long and serve along with simple buttered new potatoes with chives and parsley.  Add a lime wedge, and you have a wonderful meal!

 

 

 

 

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Chef DeeI am a chef, registered nurse, and health coach and live in a glorious agricultural valley in Ventura, California. I create most of my own recipes using organic and sustainable foods whenever possible and have shared many of them in my Gourmet Goddess cooking parties. Preparing and serving healthful, delicious, and beautiful food is my passion! I look forward to having you join us. Enjoy the recipes! - Chef Dee

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