Creole Scallop Cakes
Creole Scallop Cakes is A mixture of thyme, mayonnaise, sea scallops, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes.
In a large bowl, combine the first 10 ingredients.
Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture.
In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes.
Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving.
In a large skillet over medium heat, cook patties in oil in batches for 2-3 minutes on each side or until golden brown.
Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc
Pinot Noir, Chardonnay, and Chenin Blanc are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Le Cadeau Vineyard Rocheux Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 49 dollars per bottle.
Le Cadeau Vineyard Rocheux Pinot Noir