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.
- 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
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.
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.
Serving: 2cakes | Calories: 269kcal | Carbohydrates: 10.5g | Protein: 22.1g | Fat: 14.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 304.8mg | Potassium: 369.3mg | Fiber: 0.1g | Sugar: 0g | Net carbs: 10.4g