Skip to content

Subscribe  |  Login  |  Account

Scallop Cakes with Green Tabasco Lime Aioli

Scallop Cakes with Green Tabasco Lime Aioli

Scallop Cakes with Green Tabasco Lime Aioli

Cook Time: 10 minutes
Total Time: 10 minutes
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.
Tried this recipe?Let us know how it was!


You might also like: