HOME > Chowhound > Home Cooking >
What are you cooking today? Share your food adventure
TELL US

Shrimp and Scallop cakes

d
divamon Mar 20, 2008 12:46 PM

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!

  1. scubadoo97 Mar 21, 2008 06:21 AM

    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
      johnmlinn Mar 21, 2008 11:20 AM

      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
        scubadoo97 Mar 21, 2008 01:36 PM

        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
          d
          divamon Mar 24, 2008 06:47 AM

          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!

      2. soypower Mar 21, 2008 01:48 AM

        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/shrimp-and-scallop-seafood-cakes-with-cilantro-butter-sauce.html

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

        http://www.recipezaar.com/8209

        1. j
          Joebob Mar 21, 2008 12:38 AM

          Search www.hungrybrowser.com/phaedrus/ the finder of lost recipes.

          Show Hidden Posts