You love crab cakes, right? Why not try Scallop Cakes?
Last fall, the CompostMaster and I visited the Outer Banks of North Carolina for the annual convention of the American Kitefliers Association. On our way out of town, we ventured over to the docks in the fishing community of Wanchese and bought a ton of shrimp and scallops to take home with us. The seafood we buy away from the shore just isn’t the same. Yes, we got spoiled by living on the coast.
In February, we decided to move so we had to eat up everything in the freezer. We still had a ton of shrimp and scallops so we ate shellfish until we were almost sick of it. Almost. If only we had discovered this recipe when we still had a freezer full of scallops!
You can serve these crunchy scallop cakes as a meal or form them into smaller patties and make a crowd-pleasing appetizer. Try them with shrimp too or a combination of scallops and shrimp. They freeze beautifully and reheat well.
Like Scallop Cakes?
If you’re a fan of scallops, you might like these other recipes:
- Vadouvan Curry-Dusted Scallops with Apple Broth
- Seafood Sausage Gumbo
- Butternut Squash and Scallop Chowder
- 1 pound scallops
- 1 cup panko breadcrumbs divided
- 2 tablespoons Light Tartar Sauce or prepared tartar sauce plus more for serving
- 1 large egg
- 1/2 teaspoon grated lemon zest
- 3 tablespoons vegetable oil
Preheat oven to 400°F.
Place half of scallops in food processor. Pulse until the mixture is a paste. Add remaining scallops, 1/2 cup panko, tartar sauce, egg and lemon zest. Pulse until just combined. (The mixture should be chunky.)
Spray your hands with nonstick spray. Form the scallop mixture into 8 patties. Transfer to a cookie sheet and freeze, uncovered, for 5 to 10 minutes.
Place the remaining 1/2 cup panko on a plate. Heat oil in an ovenproof skillet (preferably cast iron) over medium heat. Remove scallop cakes from freezer and coat both sides in panko. Cook until both sides are golden brown, about 2 minutes per side. Transfer skillet to oven and bake until the patties are cooked through, about 5 minutes.
Serve with additional tartar sauce, if desired.
You can make Shrimp Cakes too. Just substitute shelled, deveined shrimp for the scallops.
I also like Ina Garten's recipe for Tartar Sauce. I use light mayonnaise, pickle relish instead of cornichons, a hot and sweet mustard and I skip the capers.
Only 2 tablespoons of tartar sauce is included in the nutritional information.