Recipe

Shrimp And Scallop Seafood Cakes With Cilantro Butter Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago I've been preparing these seafod cakes for a years. They are wonderful and full of flavor. I have made them as posted, but feel free to substitute crab or any white fish you like. It always works out to our delight. The sauce rocks! Do not be pu... More Prep:135m Cook:10m Servings:6	Lunasea
	scallops shrimp cilantro sauced

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Ingredients

CAKES:

6 ounces sea scallops

2 cups panko (Japanese breadcrumbs)*

1 large egg

2 tablespoons whipping cream

1 tablespoon chopped shallot

2 teaspoons minced garlic

3/4 teaspoon salt

1/2 teaspoon pepper

5 ounces cooked peeled deveined shrimp, coarsely chopped

1/3 cup chopped fresh cilantro

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

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CILANTRO BUTTER SAUCE:

2 cups dry white wine

1/2 cup white wine vinegar

2 shallots, minced

1/2 cup whipping cream

4 tablespoons vegetable oil

1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces

1 cup coarsely chopped fresh cilantro

1/2 cup scallions pieces for garnish

Lime pieces for garnish

Directions

FOR CAKES:

Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth.

Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).

Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake.

Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total.

**NOTE: Can be prepared 1 day ahead. Cover and chill.

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FOR SAUCE:

Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes.

Add cream and boil until sauce coats spoon, about 3 minutes. **NOTE: Sauce can be prepared 1 day ahead. Cover and chill.

****

Preheat oven to 350°F.

Heat 2 tablespoons oil in large nonstick skillet over medium heat.

Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet.

Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.

****

Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted.

Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.

Spoon sauce onto 6 plates. Top each with seafood cake and serve.

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Comments

invisiblechef 1 year, 9 months ago said:
Oh my goodness! these sound so amazing, I'm going to be making this for sure, thanks so much. The butter sauce sounds sooo good, I love cilantro.
Thanks for sharing :)