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Home Recipes Cuisines North America Cajun

Creole Scallop Cakes

Name: Creole Scallop Cakes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 20 scallop cakes (1-1/2 cups aioli).
Cuisine: North America, Cajun
Ingredients: 1 large 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 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

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Total Time

Prep: 25 min. + chilling Cook: 5 min./batch

Makes

20 scallop cakes (1-1/2 cups aioli)

Updated: Jun. 27, 2023

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 prepared ahead of time. The cakes and aioli sauce can both be made the day before, and you can cook the cakes just before serving. Not only does this simplify last-minute prep, it allows the flavors to blend, making the dish even more yummy. My family and friends love my specialty scallop cakes.—Iisha Leftrdige-Brooks, Sacramento, California

Creole Scallop Cakes Recipe photo by Taste of Home

Ingredients

1 large 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 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

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.
Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

Creole Seasoning

If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

1 scallop cake with 1 tablespoon aioli: 169 calories, 14g fat (2g saturated fat), 22mg cholesterol, 291mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 5g protein.

Creole Scallop Cakes

Ingredients

Directions

Nutrition Facts

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