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.
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.
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 dinner 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
Ingredients
- 1 pound scallops
- 1 cup panko breadcrumbs (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.
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