Parsley

Scallop cakes

by:
May 23, 2015
  • Makes 8 cakes
Ingredients
  • 1.3 pounds (600g) small frozen scallop, defrosted
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper, ground
  • 2 tablespoons parsley, chopped
  • 1 egg white
  • 1 cup panko bread crumbs
In This Recipe
Directions
  1. Place scallops in food processor and pulse until coarsely chopped.
  2. Transfer to a large bowl, add salt, white pepper, egg white, parsley and breadcrumbs.(If necessary, add a bit more breadcrumbs.)
  3. Mix to combine and let rest in the refrigerator for 30 minutes.
  4. Take a small portion (1/3 cup or ice cream scoop) of scallop mixture and make small patties.
  5. Heat 2 tablespoons vegetable oil in a pan over medium heat. Add scallop cake and cook until cooked through, 2-3 minutes on each side.

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