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Creole Scallop Cakes

 Creole Scallop Cakes
Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepare ahead of time. Both the cakes and aioli sauce can be made the day before, then cook the cakes just before serving. Not only will this simplify last-minute prep, but it a
20 ServingsPrep: 25 min. + chilling Cook: 5 min./batch

Ingredients

  • 1 egg, beaten
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons finely chopped sweet red pepper
  • 2 tablespoons finely chopped leek (white portion only)
  • 4 garlic cloves, minced
  • 2 tablespoons honey mustard
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon chopped fennel fronds
  • 2 teaspoons salt-free lemon-pepper seasoning
  • 1-1/2 teaspoons Creole seasoning
  • 1 pound sea scallops
  • COATING:
  • 1 cup panko (Japanese) bread crumbs
  • 4 teaspoons dried parsley flakes
  • 2 teaspoons coarsely ground pepper
  • SPICY HONEY AIOLI:
  • 1 cup mayonnaise
  • 1/3 cup honey mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon unsweetened apple juice
  • 1 teaspoon paprika
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon Cajun seasoning
  • 1/3 cup canola oil

2 of 2

Creole Scallop Cakes (continued)

Directions

  • In a large bowl, combine the first 10 ingredients. Place scallops in
  • a food processor; cover and pulse until just pureed. Fold into egg
  • mixture.
  • In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop
  • 2 tablespoons scallop mixture into crumb mixture. Gently coat and
  • shape into a 1/2-in.-thick patty. Repeat with remaining mixture.
  • Cover and refrigerate for at least 30 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon
  • juice, apple juice and seasonings. Cover and refrigerate until
  • serving.
  • In a large skillet over medium heat, cook patties in oil in batches
  • for 2-3 minutes on each side or until golden brown. Drain on paper
  • towel. Serve with aioli. Yield: 20 scallop cakes (1-1/2 cups aioli).
Nutritional Facts: 1 scallop cake with 1 tablespoon aioli equals 169 calories, 14 g fat (2 g saturated fat), 22 mg cholesterol, 291 mg sodium, 7 g carbohydrate, trace fiber, 5 g protein.