Scallop Cakes
Elevate your seafood game with these irresistible Scallop Cakes, a luxurious twist on the classic crab cake. Packed with finely minced sea scallops, these golden patties are enhanced with panko breadcrumbs for the perfect crispy texture, and seasoned with Dijon mustard, green onions, fresh parsley, and a hint of garlic for a burst of flavor in every bite. A touch of lemon juice brings brightness to the dish, while optional cayenne pepper adds a subtle kick. Quick and easy to prepare, these scallop cakes come together in just 30 minutes and are lightly pan-fried to perfection. Serve them warm with lemon wedges or your favorite dipping sauce for an impressive appetizer or elegant main dish that’s sure to please seafood lovers. Perfect for dinner parties, date nights, or even an indulgent weeknight treat!
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Recipe Information
Ingredients
- 1 pound sea scallops
- 1 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons green onions (thinly sliced)
- 2 tablespoons parsley (chopped)
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Instructions
Rinse the sea scallops under cold water and pat them dry with a paper towel.
Roughly chop the scallops into small pieces and pulse them in a food processor just until they are finely minced. Be careful not to over-process them into a puree.
In a large bowl, combine the minced scallops, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, lemon juice, salt, black pepper, and cayenne pepper if using. Mix until just combined.
Form the mixture into 8 evenly sized patties, about 2 1/2 inches in diameter and 1 inch thick. Place the patties on a parchment-lined baking tray and refrigerate for 15-20 minutes to help them firm up.
In a large skillet, heat olive oil over medium heat until shimmering.
Carefully place the scallop cakes in the skillet, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked scallop cakes to a plate lined with paper towels to drain any excess oil.
Serve the scallop cakes warm, garnished with additional parsley if desired, and accompanied by your favorite dipping sauce or a wedge of lemon.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1674 mg | 36% | |
*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.
