Scallop Cakes With Cilantro-Lime Mayonnaise And New Potatoes
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
43
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Onion (finely chopped)910 g
Sea Scallops2 tbsps
Parsley (chopped fresh)2 tbsps
All-Purpose Flour1 tbsp
Ginger (minced peeled fresh)1 tbsp
Lime Juice (fresh)2 tsps
Salt1 tsp
Lime (grated peel)3 tsp
Ground Black Pepper2 tbsps
Peanut OilDirections:
1
Heat olive oil in medium nonstick skillet over medium heat
2
Add onion and sauté until tender, about 8 minutes
3
Cool
4
Place scallops in processor
5
Using on/off turns, coarsely chop scallops
6
Transfer scallops to large bowl
7
Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper
8
Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter
9
Place scallop cakes on baking sheet
10
Cover and chill 1 hour
11
(Can be prepared 6 hours ahead
12
Keep chilled
13
) Preheat oven to 450°F
14
Heat peanut oil in large nonstick skillet over medium-high heat
15
Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side
16
Transfer cakes to baking sheet
17
Place in oven and bake until cooked through, about 7 minutes
18
Place 2 scallop cakes on each of 4 plates
19
Top with Cilantro-Lime Mayonnaise
20
Place Buttered New Potatoes with Chives alongside
21
Garnish scallop cakes with whole chives and cilantro sprigs
22
Heat olive oil in medium nonstick skillet over medium heat
23
Add onion and sauté until tender, about 8 minutes
24
Cool
25
Place scallops in processor
26
Using on/off turns, coarsely chop scallops
27
Transfer scallops to large bowl
28
Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper
29
Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter
30
Place scallop cakes on baking sheet
31
Cover and chill 1 hour
32
(Can be prepared 6 hours ahead
33
Keep chilled
34
) Preheat oven to 450°F
35
Heat peanut oil in large nonstick skillet over medium-high heat
36
Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side
37
Transfer cakes to baking sheet
38
Place in oven and bake until cooked through, about 7 minutes
39
Place 2 scallop cakes on each of 4 plates
40
Top with Cilantro-Lime Mayonnaise
41
Place Buttered New Potatoes with Chives alongside
42
Garnish scallop cakes with whole chives and cilantro sprigs