Crispy Scallop Cakes with Balsamic Dressed Tomatoes
Elevate your seafood game with these Crispy Scallop Cakes with Balsamic Dressed Tomatoes—a sophisticated yet approachable dish perfect for any occasion. Juicy sea scallops are finely minced and blended with tangy Dijon mustard, creamy mayonnaise, and fragrant green onions, then coated in golden, crunchy panko breadcrumbs for the ultimate texture contrast. Paired with a vibrant cherry tomato salad dressed in a sweet and tangy balsamic vinaigrette and fresh basil, this recipe strikes the perfect balance of flavors. Quick to prepare in just 35 minutes, these scallop cakes are ideal as a dinner centerpiece, elegant appetizer, or gourmet brunch offering. Light, crispy, and bursting with savory goodness, this dish will be the star of your table.
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Recipe Information
Ingredients
- 1 pound sea scallops
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 green onions, finely chopped
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon sugar
Instructions
Rinse the scallops under cold water, pat them dry with paper towels, and roughly chop them.
Place the chopped scallops in a food processor and pulse until they are finely minced. Do not over-process.
In a large mixing bowl, combine the scallops, mayonnaise, Dijon mustard, green onions, garlic powder, salt, and pepper. Mix until evenly incorporated.
Add 1/2 cup of panko breadcrumbs to the mixture and gently stir to combine. This will help bind the cakes.
Divide the mixture into 8 equal portions and shape them into small patties, about 1/2 inch thick.
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with the remaining 1/2 cup of panko breadcrumbs.
Dredge each scallop cake first in the flour, then dip it into the egg, and finally coat it in panko breadcrumbs. Ensure an even coating.
Heat olive oil in a large skillet over medium heat. Once shimmering, gently place the scallop cakes into the pan. Cook for 3-4 minutes on each side, or until golden and crispy.
Remove the scallop cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
In a medium bowl, combine the cherry tomatoes, balsamic vinegar, extra-virgin olive oil, basil, sugar, and a pinch of salt and pepper. Toss gently to coat.
Serve the crispy scallop cakes warm with the balsamic-dressed tomatoes on the side. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.5 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 202 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
