| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | about 1 dozen appetizers |
| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | about 1 dozen appetizers |
Ingredients
- 2 tablespoons butter
- 1/2 pound bay scallops
- 1/2 pound 31 to 40 size shrimp, deveined and tails removed
- 1 tablespoon chopped fresh flat leaf parsley leaves
- 1/2 cup panko bread crumbs
- 1 tablespoon garlic powder
- 1 lemon, zest finely grated
- 1 fresh mango, peeled, cut away from the pit and diced
- 1/2 cup mayonnaise (or more as needed to bind patties)
- 1/4 cup Parmesan
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, plus more as needed
- 4 ounces creme fraiche
- 4 ounces sour cream
Instructions
- Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties.
- Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
- Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 202 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 56 mg |
| Sodium | 255 mg |
| Serving Size | 1 of 12 servings |
| Calories | 202 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 56 mg |
| Sodium | 255 mg |
Reviews
Made one half of the recipe and sauteed in my All Clad stainless steel skillet. It stuck like crazy and broke apart when I flipped. I wish I could see a video, but in the end I ended up with a very tasty seafood hash. Just me, so I didn’t mind. Served with a lemon and dill aioli. Great flavor, and I love the inclusion of mango. I’ll try a nonstick pan next attempt.
I couldn’t remember my original seafood cake recipe so I took a chance on this one. I didn’t have time to make the creme friache, so we just used a slice of lemon. The cakes were eaten as a main dish….instead of an appetizer. They tasted just as good as my original recipe…and the mango flavor added just a taste of sweetness. I used the cuisinart and chopped everything a bit too long so the texture was more smooth than I would have liked it, but the taste was GREAT!!