This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make tasty shrimp and scallop cakes. They're perfect for a light meal or to serve as a summer party appetizer.
SHRIMP AND SCALLOP CAKES
1 rib celery, peeled and finely chopped
1 cup finely diced white or yellow onion
2 oz. dry white wine
8 oz small shrimp, peeled, deveined and roughly chopped
8 ox bay scallops (the small, less expensive ones) processed to a puree in food processor
1 cup Best Foods Mayo, divided
1 Tbsp fresh lemon juice
2 tsp minced chipotle chile in adobo sauce
Freshly ground black pepper to taste
Panko bread crumbs for breading cakes, about 1 cup
Canola oil for frying
In a small sauce pan over medium-low heat, sweat the celery and the onion in the wine until softened and translucent and all the liquid has evaporated. Cool vegetables and add to a mixing bowl. Add shrimp, pureed scallops, lemon zest and ½ cup of the mayonnaise to the bowl and mix well. Season with the black pepper and shape into cakes approximately 2 ounces each. Spread some panko on a plate and roll the cakes to lightly coat with the crumbs.
Whish the remaining mayo with the lemon juice and chipotle chile until well combined and set aside.
Heat oil (about ¼” deep) over medium heat and sautee the cakes until golden brown, about 2 to 3 minutes on each side. Blot on paper towels, plate them up and serve with a dollop of the Chipotle Mayo and lemon wedges.