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Appetizer
Cake
Parsley
Scallop Cakes
by:
anka
May 23, 2015
5
1 Ratings
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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
Directions
Place scallops in food processor and pulse until coarsely chopped.
Transfer to a large bowl, add salt, white pepper, egg white, parsley and breadcrumbs.(If necessary, add a bit more breadcrumbs.)
Mix to combine and let rest in the refrigerator for 30 minutes.
Take a small portion (1/3 cup or ice cream scoop) of scallop mixture and make small patties.
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.
Tags:
Cake
Sandwich
American
Parsley
Scallop
Seafood
Entree
Appetizer
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