Scallop Cakes

Scallop Cakes

You've heard of crab cakes, right? Why not scallop cakes?
Course Appetizer
Cuisine American
Keyword easy appetizer, scallop cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 300 kcal
Author Adapted from Food Network Magazine


  • 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


  1. Preheat oven to 400°F.
  2. 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.)
  3. 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.
  4. 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.
  5. Serve with additional tartar sauce, if desired.

Recipe Notes

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.