1lb.sea scallopsmuscle removed and chopped 1/2 inch
1/4 cupshallotpeeled and fine dice
2tbspCanola Oil
1/4cupMayonnaise
1/2Lemonjuiced
1largeEgg
1/4cupfresh parsleychopped
1-1/2tspOld Bay Seasoning
3/4 tbspKosher Salt
1/2 tspMustard powder
2cupsPanko breadcrumbs
1/4cupYukon mashed potatoes
Aioli:
1cupMayonnaise
1Limejuiced
1-1/2tspGreen Tabasco sauce
1/8cupfresh parsleychopped
1/4tspGround cumin
1/2tspMustard powder
1/2tspSugar
1/4tspKosher 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.