Cheddar Scallop Cakes

prep time:: 20 min
total time:: 25 min

Makes 4 servings

Darlene Biagioni

ingredients

Scallop Cakes:
1/2 lb (250 g) fresh scallops, drained and chopped
2 green onions, finely chopped
1/2 cup (125 mL) Mild or Medium Canadian
Cheddar, shredded
1/4 cup (50 mL) flour
2 eggs, beaten separately
3/4 cup (175 mL) flour
1/2 cup (125 mL) dry breadcrumbs
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
Fresh herb salad:
1 1/2 cups (375 mL) Italian parsley, washed and trimmed
1 cup (250 mL) arugula, washed and trimmed
3/4 cup (175 mL) celery leaves, washed
1/4 cup (50 mL) fresh chives
3 tbsp (45 mL) olive oil
1 1/2 tbsp (22 mL) lemon juice
Salt and freshly ground pepper

directions

1
In a bowl, combine scallops, green onions and cheese. Sprinkle with flour and add 1 beaten egg. Salt and pepper to taste and refrigerate for several minutes.
2
Meanwhile, finely chop parsley, arugula, celery leaves and chives; place in a bowl.
3
Shape scallop mixture into 8 cakes. Coat each cake with flour, dip quickly into second beaten egg and then in breadcrumbs.
4
In a large frying pan, heat oil and melt butter over medium heat. Cook cakes for about 2 minutes per side until golden.
5
Sprinkle salad with oil and lemon juice, salt and pepper to taste, toss and serve immediately.
6
Note: Cheddar Scallop Cakes can be prepared ahead and refrigerated until
7
cooking time, or cooked and reheated in oven

notes

Suggested Wine: CREEKSIDE ESTATE, SAUVIGNON BLANC (NIAGARA) Alternatives: Golden Mile Riesling (Okanagan), Hernder Estates, Chenin Blanc (Niagara), Stag’s Hollow, Sauvignon Blanc (Okanagan).

Source: Darlene Biagioni