SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES
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
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 BURGER SLIDERS WITH A CILANTRO-LIME MAYO
Make and share this Scallop Burger Sliders With a Cilantro-Lime Mayo recipe from Food.com.
Provided by cookiedog
Categories < 4 Hours
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a small skillet saute onion in butter over medium heat until translucent. Cool.
- Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.
- Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg.
- Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
- Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature.
- Cilantro Lime Mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
- Cook's Note: This sauce is good with any seafood or fish, especially salmon. Yield: 1 1/2 cups.
SCALLOP CAKES
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
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-LIME MAYONNAISE
Categories Condiment/Spread Food Processor Herb Quick & Easy Mayonnaise Lime Spring Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
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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