Thai Style Sea Scallop Cakes Recipes

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.

Steps:

• Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.

Steps:

• Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
• Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

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.

Steps:

• Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate overnight. Put tamari, sesame seed oil, finely chopped chiles and chopped mint in a bowl and mix well. Add the scallops to the mixture and toss lightly. Set in the refrigerator for 1 1/2 hours. Put a large saute pan over medium heat and add peanut oil to coat the pan. Allow oil to heat up and add drained scallops flat side down. Cook for about 1 1/2 minutes on each side or longer if scallops are very thick. Remove from pan and set aside. When all of the scallops are cooked, heat the desired amount of butter sauce to melt and then pour over scallops. Garnish with mint sprigs.

Steps:

• Preheat grill to medium high heat.
• Cook pasta according to package directions; drain.
• Lightly coat pasta with cooking spray to avoid sticking.
• Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
• Lightly coat scallops with nonstick cooking spray.
• Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
• Place hot pasta on a serving platter.
• Top with scallops.
• Sprinkle evenly with carrots bean sprout peanuts and basil.
• Serve with remaining chili sauce.

Steps:

• In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside. , In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until firm and opaque. Remove with a slotted spoon and keep warm. , In the same pan, saute the onion, red pepper and cashews in remaining oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add scallops and corn; heat through. Serve with pasta if desired.