Shrimp And Scallop Seafood Cakes With Cilantro Butter Sauce
From lunasea 17 years ago
- 10 minutes to make
- Serves 6
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. 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. See less
Ingredients
- CAKES: shopping list
- 6 ounces sea scallops shopping list
- 2 cups panko (Japanese breadcrumbs)* shopping list
- 1 large egg shopping list
- 2 tablespoons whipping cream shopping list
- 1 tablespoon chopped shallot shopping list
- 2 teaspoons minced garlic shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 5 ounces cooked peeled deveined shrimp, coarsely chopped shopping list
- 1/3 cup chopped fresh cilantro shopping list
- 2 tablespoons chopped fresh chives shopping list
- 2 tablespoons chopped fresh parsley shopping list
- **** shopping list
- cilantro butter SAUCE: shopping list
- 2 cups dry white wine shopping list
- 1/2 cup white wine vinegar shopping list
- 2 shallots, minced shopping list
- 1/2 cup whipping cream shopping list
- ** shopping list
- 4 tablespoons vegetable oil shopping list
- ** shopping list
- 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces shopping list
- 1 cup coarsely chopped fresh cilantro shopping list
- 1/2 cup scallions pieces for garnish shopping list
- lime pieces for garnish shopping list
How to make it
- 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.
- ****
- 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.
The Rating
Reviewed by 6 people-
OMG! Gotta have it!
M
borius
in Klamath Falls loved it
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Seafood, butter and cilantro, what a combination! These sound wonderful!
trackwidow
in Fort Atkinson loved it
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