Ingredients
-
1/2
-
2
-
1/2
-
1/2
-
1
-
1
-
1
-
-
-
2
-
1/2
-
2
-
2
-
-
Directions
Crispy Scallop Cakes With Balsamic Dressed Tomatoes, This recipe actually started out as a homemade ravioli filling I had a bunch left over after I made the ravioli, so I added a few things and came up with this This is just a product of my imagination, so I’m interested to find out what you think My BF devoured them the first time I made them, and when I served them at a small dinner party, they seemed to go over very well , I’ve been meaning to try this for some time now and finally got around to it last night What a treat! I couldn’t bring myself to putting in all that cheese, so I put in about 1/3 of what you called for and it was still good and cheesy I was concerned about them not sticking together, and since we’re not doing carbless, I went ahead and put in an egg and some cracker crumbs as a binder My only mistake was substituting Tony Cachere’s for the Old Bay (didn’t have any) and they were way too salty Tony Cachere’s obviously has more salt in it than Old Bay Otherwise, these were delicious, loved the herbs!, This recipe actually started out as a homemade ravioli filling I had a bunch left over after I made the ravioli, so I added a few things and came up with this This is just a product of my imagination, so I’m interested to find out what you think My BF devoured them the first time I made them, and when I served them at a small dinner party, they seemed to go over very well
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Steps
|
1
Done
|
Rinse the Scallops in Fresh Water and Dry, Then Chop the Scallops. |
|
2
Done
|
the Pieces Should Be About the Size of a Kernel of Corn. |
|
3
Done
|
Chop the Mozzarella Into the Same Sized Pieces as the Scallops. |
|
4
Done
|
Combine Scallops, Mozzarella, Shallots, Parsley, Old Bay, Oregano, Thyme and Salt and Pepper in a Bowl. |
|
5
Done
|
Cover and Chill For at Least an Hour. |
|
6
Done
|
Shortly Before Cooking, Rinse the Tomatoes and Half Length-Wise. |
|
7
Done
|
Toss With Vinegar and Olive Oil. |
|
8
Done
|
Set Aside. |
|
9
Done
|
Once Chilled, You Will Need to Work Quickly. |
|
10
Done
|
Form Mixture Into Two Inch Balls. |
|
11
Done
|
Heat a Non-Stick Pan Over Med-High Heat. |
|
12
Done
|
Add Butter. |
|
13
Done
|
as Soon as the Butter Has Melted and Started to Bubble, Add the Scallop Balls to the Pan. |
|
14
Done
|
Press Down on Each Ball to Form the Patty Shape. |
|
15
Done
|
the Only Thing Holding the Patties Together Is the Melted Cheese, So You Will not Be Able to Turn the Patty Until the Cheese Has Melted and Formed a Crispy Crust on the Bottom. |
