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Scallop Cakes with Cilantro Lime Mayonnaise Recipe

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This recipe for Scallop Cakes with Cilantro Lime Mayonnaise, by , is from ThunderCooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elena Ziebarth (well really SUG)
Added: Monday, June 29, 2009


For the Scallop Cakes:
1 tbsp. olive oil
1 cup finely chopped onion
2 pounds of sea scallops (any size -- if frozen, then unthaw before starting recipe)
2 tbsp. chopped fresh parsley
2 tbsp. all-purpose flour
1 tbsp. peeled, minced fresh ginger
1 tbsp. fresh lime juice
1 large egg, lightly beaten
2 tsp. kosher salt
1 tsp. grated lime peel
3/4 tsp. ground black pepper

For the Mayonnaise:
1 egg yolk
1/2 tsp. Dijon mustard
2 1/2 tsps. fresh lemon juice
3 tbsp. fresh lime juice
1/4 tsp. kosher salt -- plus a bit more
3/4 cup canola oil, divided
1 cup packed fresh cilantro leaves
1 clove garlic, peeled
1/4 teaspoon hot sauce

Mayonnaise Prep:

In a food processor, blend the egg yolk, mustard, lemon juice, lime juice, and salt. Process until smooth.

With the processor running, very slowly pour half of the oil through the feed tube until the mixture emulsifies and begins to thicken. Add the cilantro, garlic,and hot sauce and puree until smooth. Add the remaining oil and process until blended. Season to tsetse with additional salt, if desired. Transfer to a small bowl, cover with plastic wrap, and chill. Mayonnaise may be made up to 1 day ahead.

Remove Mayonnaise from the refrigerator 30 minutes prior to serving.

Scallop Cake Prep:

In a medium skillet, heat the oil over medium heat until hot but not smoking, about 2 minutes. Add the onion and sautÚ until tender and lightly browned, about 8 minutes. Set aside to cool.

Place the scallops in a food processor and pulse a few time until coarsely chopped (1/4-inch pieces). Do NOT overprocess or the scallops will become gummy.

Transfer to a large bowl and add the onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper.

Form into eight 1/2-inch-thick patties, each about 3 inches wide in diameter. Place on a baking sheet, cover with plastic wrap, and chill for at least an hour or up to 12 hours.

After the cakes have chilled for at least an hour, preheat the oven to 450║.

In a large skillet over medium-high heat, heat the oil until very hot but not smoking -- about 3-4 minuets. Fry half of the cakes until golden brown on one side - about 2 minutes. Flip the cakes and cook another 2 minutes. Transfer to a baking sheet and repeat with remaining cakes.

Bake cakes until they are firm and cooked through, about 7 minutes. Serve immediately with a dollop of mayonnaise.

Number Of Servings:
Number Of Servings:
8 as an appetizer; 4 as a main course
Preparation Time:
Preparation Time:
1 hr. (or so)
Personal Notes:
Personal Notes:
My brother Tasso runs an underground supper club in Austin called 'Supper Underground' (SUG) with his friend Hannah. In May '08, I had the pleasure of helping prep and serve the scallop cakes. Tasso ended up giving me about a dozen extra cakes to take back to our parents. They were already cooked and lasted over a week -- very easy to reheat and the flavor stayed true too!

This recipe is featured in the book 'Secret Suppers' which gives an inside look at 10 underground supper clubs across the US.




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