Scallop Cakes with Green Tabasco Lime Aioli
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Writer: Judy Shortsleeve
Scallop Cakes with Green Tabasco Lime Aioli
/ / Uncategorized
Writer: Judy Shortsleeve
Servings: 8 cakes
Ingredients
Scallop Cakes:
- 1 lb. sea scallops muscle removed and chopped 1/2 inch
- 1/4 cup shallot peeled and fine dice
- 2 tbsp Canola Oil
- 1/4 cup Mayonnaise
- 1/2 Lemon juiced
- 1 large Egg
- 1/4 cup fresh parsley chopped
- 1-1/2 tsp Old Bay Seasoning
- 3/4 tbsp Kosher Salt
- 1/2 tsp Mustard powder
- 2 cups Panko breadcrumbs
- 1/4 cup Yukon mashed potatoes
Aioli:
- 1 cup Mayonnaise
- 1 Lime juiced
- 1-1/2 tsp Green Tabasco sauce
- 1/8 cup fresh parsley chopped
- 1/4 tsp Ground cumin
- 1/2 tsp Mustard powder
- 1/2 tsp Sugar
- 1/4 tsp Kosher Salt
Instructions
Aioli:
- In a small bowl combine all ingredients. Transfer to an airtight container and chill in refrigerator for 30 minutes before serving. Yields one cup.
Scallop Cakes:
- In sauté pan over low-medium heat, cook shallot in oil until brown. Reserve and refrigerate.
- In medium-sized bowl, combine mayonnaise, lemon juice, egg, parsley and spices until well incorporated. Add Panko breadcrumbs and Yukon mashed potatoes to mixture and continue to mix until fully incorporated. Carefully fold in shallots and scallops into mixture.
- Form into eight cakes and refrigerate until ready to cook.
- Preheat oven to 350°. In a medium-sized sauté pan with 1 tablespoon of oil, sear each side of cakes for 2 minutes or until brown over medium heat. Transfer to oven to bake on cookie sheet for 10 minutes. Makes eight cakes.
- Top each cake with a tablespoon aioli and garnish with a sprig of fresh parsley and a mini lime wedge.
Notes
This recipe is from the Dan'l Webster Inn at 149 Main Street, Sandwich and appeared in the 2014 Winter issue of Cape Cod HOME.
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