Shrimp And Scallop Seafood Cakes With Cilantro But... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've been preparing these seafod cakes for a years. They are wonderful and full of flavor. It always works out to our delight. Read more . The sauce rocks. Do not be put off by the prep time - this needs to be chilled properly to develop the perfect flavor before finishing the process. Enjoy. 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 |
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:
1. FOR CAKES:
2. Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth.
3. 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).
4. 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.
5. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total.
6. **NOTE: Can be prepared 1 day ahead. Cover and chill.
7. ****
8. FOR SAUCE:
9. Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes.
10. Add cream and boil until sauce coats spoon, about 3 minutes. **NOTE: Sauce can be prepared 1 day ahead. Cover and chill.
11. ****
12. Preheat oven to 350°F.
13. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
14. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet.
15. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
16. ****
17. Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted.
18. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
19. Spoon sauce onto 6 plates. Top each with seafood cake and serve.
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