Fragrant Sea Scallop Cakes From 'One Good Dish

Name: Fragrant Sea Scallop Cakes From 'One Good Dish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Dipping Sauce; 1 teaspoons white or black pepper; 59 milliliters packed brown sugar; 118 milliliters cilantro leaves and tender stems, roughly chopped; 1 small egg, lightly beaten; 2 teaspoons fish sauce; 2 smalls garlic cloves, smashed to a paste with a little salt; 1 2-inch piece of ginger, peeled and grated; 1 teaspoon grated ginger; 2 teaspoons finely chopped serrano or jalapeño chile, or to taste; 2 smalls kaffir lime leaves, thinly slivered; 4 servings Coconut or peanut oil for shallow-frying; 59 milliliters rice wine vinegar; 2 Tbsps chopped or crushed unsalted roasted peanuts; 1 teaspoons salt; 6 scallions, thinly sliced; 454 grams sea scallops

One serving contains 238 calories, 4g of protein, and 18g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up scallions, sea scallops, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

To make the scallop cakes, put the scallops in the bowl of a food processor, add the salt, pepper, fish sauce, garlic, and ginger, and process to a fine paste, about 1 minute.

Ingredients you will need

Fish Sauce

Scallops

Garlic

Ginger

Pepper

Salt

Equipment you will use

Food Processor

Bowl

Add the scallions, chile, cilantro, kaffir lime leaves, and egg and pulse a few times to combine well.

Ingredients you will need

Kaffir Lime Leaves

Green Onions

Cilantro

Chili Pepper

Egg

Transfer to a bowl. The scallop mixture can be refrigerated for up to a day.

Ingredients you will need

Scallops

Equipment you will use

Bowl

To make the dipping sauce, combine all the ingredients in a small serving bowl.

Ingredients you will need

Dipping Sauce

Equipment you will use

Bowl

Pour coconut oil to a depth of 1/4 inch into a wide cast-iron skillet and turn the heat to medium-high. When the oil is hot, carefully add the scallop mixture in large spoonfuls (fry in batches to avoid crowding), adjust the heat if necessary to allow the cakes to brown gently, and cook for about 3 minutes. Flip them, flatten them gently with a spatula, and cook for 2 to 3 minutes more, until browned.

Ingredients you will need

Coconut Oil

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Drain on paper towels and serve hot, with the dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

4servings

Dipping Sauce 1teaspoons

white or black pepper 59milliliters

packed brown sugar 118milliliters

cilantro leaves and tender stems, roughly chopped 1small

egg, lightly beaten 2teaspoons

fish sauce 2smalls

garlic cloves, smashed to a paste with a little salt 1

2-inch piece of ginger, peeled and grated 1teaspoon

grated ginger 2teaspoons

finely chopped serrano or jalapeño chile, or to taste 2smalls

kaffir lime leaves, thinly slivered 4servings

Coconut or peanut oil for shallow-frying 59milliliters

rice wine vinegar 2Tbsps

chopped or crushed unsalted roasted peanuts 1teaspoons

salt 6

scallions, thinly sliced 454grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices 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 Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.