Spicy Shrimp And Scallop Cakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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this recipe makes either10-12 large cakes, or 18-20 small appetizer cakes. I love the use of the scallops and shrimp together... and that they are spicy... the recipe is from the Florida Agriculture council Ingredients:
2 tablespoons butter |
1/2 cup red bell pepper, diced |
1/2 cup onion, diced |
1 tablespoon garlic |
2 cups shrimp, peeled and chopped |
2 cups scallops, chopped |
1/4 teaspoon cayenne pepper |
2 tablespoons prepared horseradish |
2 tablespoons fresh tarragon |
2 tablespoons fresh basil |
dash salt and black pepper |
1 teaspoon hot pepper sauce |
2 tablespoons dijon mustard |
2 tablespoons worcestershire sauce |
fresh bread crumbs |
lemon slices, optional |
Directions:
1. Add butter to a large pan and sauté diced peppers and onions until soft, approximately 2 minutes. Add garlic and chopped seafood; sauté until almost done. Remove from heat, transfer mixture to bowl and cool completely. Once cool, add next 9 ingredients and stir until combined. Add fresh bread crumbs and form into cakes that are 1 inch thick. Preheat a sauté pan over medium-high heat with enough olive oil to cover bottom of pan. Cook cakes on both sides until golden brown. Remove from pan and place on a cookie sheet. Finish cakes in 350-degree F oven for approximately 10 to 12 minutes. Serve hot with fresh lemon slices.
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