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Shrimp and Scallop cakes

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I know that this is a very long shot, but in the late 1990's (maybe around 1997?) one of the food magazines had a fabulous recipe for shirmp and scallop cakes with a shallot vinaigrette. I've looked everywhere and can't find the recipe. I know that it had shrimp and scallops and also shallots, red peppers, green peppers and that's where I lose it. Does anyone out there by any chance have a similar recipe? Thanks!

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    1. this seafood cake has cilantro and then is smothered in a cilantro butter sauce, but it might be a good starting off point...

      http://www.grouprecipes.com/36852/shr...

      this one has the bell peppers, but uses red onion instead of shallots and also includes flounder:

      http://www.recipezaar.com/8209

      1. Don't be afraid to improvise. Seafood cakes are easy and you can add many different things for flavor and or color. As a binder you can make a puree of scallops in addition to the chunks of scallops. Egg and or mayo is also a standard binder. As with most seafood cakes form and chill before cooking so they hold together better.

        3 Replies
        1. re: scubadoo97

          I totally improvised a scallop cake for one of my buddy's parties -- since bay scallops were abundant at the time -- and it came out fantastic.

          I minced all the scallops up pretty finely, about 1.5 pounds of them, added 2-3 eggs, toasted up about 3 slices of bread and made breadcrumbs, salt and pepper, a little whole grain mustard, hot sauce, and worchester.

          Then I rendered bacon in a pan and reserved the bacon fat. I sauteed the cakes for about 3-4 minutes on each side in the bacon fat and finished them off with a mustard and dill vinagrete I made with olive oil, garlic, whole grain mustard, chopped fresh dill, a touch of honey, rice wine vinegar, salt and pepper and a touch of mayo.

          They were a phenomenal hit!

          1. re: johnmlinn

            For most cooking, not baking, a recipe is only a guide. Get the basic information and use what sounds good or what is good in your market. I don't think I cook too many things exactly the same way twice. Not good if you are run a restaurant where consistency is paramount to success

            1. re: johnmlinn

              Thanks everyone! I actually ended up making the cakes with the cilantro sauce. I increased the amount of shrimp and scallops and decreased the filler - they were fabulous and a very big hit. I do intede to try the cakes that johnmalinn made - they sound very good as well!