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If you enjoy crab cakes, then you have to try these crispy scallop cakes! They’re delicious, perfect with a little tartar sauce, and can be ready in about 30 minutes.

Scallop Cakes on a white plate next to a green ramekin of tartar sauce

Pretty much everyone has heard of crab cakes… and probably tried them, too! But have you ever tried making crispy patties with different kinds of shellfish?

These scallop cakes are just as tasty as their crab-meat counterparts! They have a perfectly golden crust and are absolutely delicious with a little tartar sauce.

You can form them into large patties suitable for a main course, or shape them into smaller patties for a crowd-pleasing appetizer. Whenever I serve them to friends, they’re always a huge hit!

So whether you come across some nice scallops at the store or find a bag hiding at the back of your freezer, there’s never a bad time to give these crispy cakes a try.

How to make scallop cakes

From start to finish, this recipe can be ready in half an hour or less!

Step 1: Preheat the oven to 400°F.

Step 2: Place half of the scallops in a food processor and pulse until the mixture is a paste.

Step 3: Add the remaining scallops and ½ a cup of panko breadcrumbs along with the tartar sauce, egg, and lemon zest. Pulse until the mixture is just combined but still chunky.

Step 4: Coat your hands with nonstick spray, then form the scallop mixture into 8 patties.

Step 5: Transfer the patties to a cookie sheet and freeze, uncovered, for 5 to 10 minutes.

Step 6: Heat the oil in an ovenproof skillet, preferably a cast-iron one, over medium heat.

Step 7: Place the remaining ½ a cup of panko on a plate. Remove the scallop cakes from the freezer and coat both sides of each one in panko.

Step 8: Place the patties in the skillet and cook until both sides are golden brown, about 2 minutes per side.

Step 9: Transfer the skillet to the oven and bake until the patties are cooked through, about 5 minutes.

Your crispy scallop patties are ready to enjoy! Serve with additional tartar sauce if desired.

Substituting shrimp for scallops

Do you have some shrimp you need to use? They can be added in place of the scallops for crispy shrimp cakes instead!

Simply substitute a pound of shelled, deveined shrimp in place of the scallops. You could also use a mixture of shrimp and scallop if you like.

If you ask me, there’s no end to delicious ways you can turn shellfish into crispy cakes that everyone will love!

Storage

Of course, these cakes are going to be delicious when they’re hot out of the oven. But they also freeze beautifully and reheat very well!

To store any extras, first make sure they cool completely, then place them in an airtight container in the freezer. To enjoy, allow them to thaw and then reheat them in the oven.

Three scallop cakes on a white plate

Other tasty shellfish recipes

From scallops to shrimps to oysters to clams, there’s no end to tasty ways you can prepare shellfish! If you’re looking for a few more ideas, here are some of my favorite recipes that I know you’ll enjoy:

You can also take a look at this collection of low-carb seafood recipes for diabetics for even more inspiration.

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Scallop Cakes

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If you enjoy crab cakes, then you have to try these crispy scallop cakes! They're delicious, perfect with a little tartar sauce, and can be ready in about 30 minutes.
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

  • 1 pound scallops
  • 1 cup panko, (divided)
  • 2 tablespoons Light Tartar Sauce or prepared tartar sauce , (plus more for serving)
  • 1 large egg
  • ½ teaspoon grated lemon zest
  • 3 tablespoons vegetable oil

Instructions

  • Preheat the oven to 400°F.
  • Place half of the scallops in a food processor and pulse until the mixture is a paste.
  • Add the remaining scallops and ½ a cup of panko breadcrumbs along with the tartar sauce, egg, and lemon zest. Pulse until the mixture is just combined but still chunky.
  • Coat your hands with nonstick spray, then form the scallop mixture into 8 patties.
  • Transfer the patties to a cookie sheet and freeze, uncovered, for 5 to 10 minutes.
  • Heat the oil in an ovenproof skillet, preferably a cast-iron one, over medium heat.
  • Place the remaining ½ a cup of panko on a plate. Remove the scallop cakes from the freezer and coat both sides of each one in panko.
  • Place the patties in the skillet and cook until both sides are golden brown, about 2 minutes per side.
  • Transfer the skillet to the oven and bake until the patties are cooked through, about 5 minutes.

Notes

This recipe is for 4 servings. If you form the mix into 8 patties, each serving will be 2 cakes.
To make shrimp cakes instead, just substitute shelled and deveined shrimp for the scallops.
If you have any extras, allow them to cool to room temperature, then store in an airtight container in the freezer. To enjoy, let the cakes thaw, then reheat in the oven.

Nutrition Info Per Serving

Nutrition Facts
Scallop Cakes
Serving Size
 
2 cakes
Amount per Serving
Calories
269
% Daily Value*
Fat
 
14.4
g
22
%
Saturated Fat
 
2.2
g
11
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
2.7
g
Cholesterol
 
83
mg
28
%
Sodium
 
304.8
mg
13
%
Potassium
 
369.3
mg
11
%
Carbohydrates
 
10.5
g
4
%
Fiber
 
0.1
g
0
%
Sugar
 
0
g
0
%
Protein
 
22.1
g
44
%
Net carbs
 
10.4
g
* Percent Daily Values are based on a 2000 calorie diet.