Shrimp. Scallop and Asparagus Cakes |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Gourmet at Rotchford's. Sent to me by Joanne. Really lovely. Ingredients:
1 cup olive oil |
2/3 cup fresh chives, chopped |
1/4 cup fresh lemon juice |
3 tablespoons shallots, chopped |
36 asparagus spears, trimmed to 6 in lengths |
4 tablespoons unsalted butter |
2/3 cup shallot, plus |
3 tablespoons shallots, chopped |
1 1/2 lbs uncooked medium shrimp, peeled, deveined, chopped |
1/2 lb sea scallops, chopped |
1 1/2 cups fresh white breadcrumbs |
1 cup red bell pepper, diced |
2 eggs, beaten to blend |
1/4 cup chopped fresh chives or 1/4 cup green onion |
Directions:
1. Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
2. Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
3. Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
4. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
5. Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
6. Note: I add a little lime juice, garlic and ginger and don't use salt.
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