CRISPY SCALLOP CAKES WITH BALSAMIC DRESSED TOMATOES

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Crispy Scallop Cakes With Balsamic Dressed Tomatoes image

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.

Provided by rebecca_wigginshotm

Categories     < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb sea scallops
2 shallots, minced
1/2 cup fresh parsley, chopped
1/2 lb fresh mozzarella cheese
1 teaspoon Old Bay Seasoning
1 teaspoon oregano
1 teaspoon thyme
salt
black pepper
2 tablespoons butter
1/2 pint grape tomatoes
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil

Steps:

  • Rinse the scallops in fresh water and dry, then chop the scallops.
  • The pieces should be about the size of a kernel of corn.
  • Chop the mozzarella into the same sized pieces as the scallops.
  • Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
  • Cover and chill for at least an hour.
  • Shortly before cooking, rinse the tomatoes and half length-wise.
  • Toss with vinegar and olive oil.
  • Set aside.
  • Once chilled, you will need to work quickly.
  • Form mixture into two inch balls.
  • Heat a non-stick pan over med-high heat.
  • Add butter.
  • As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
  • Press down on each ball to form the patty shape.
  • 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.
  • So, cook until the patty is dark brown and you can turn it easily.
  • If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
  • Once the patties are brown on both sides, remove from pan and drain on a paper towel.
  • The cheese should be crispy on both sides and should not stick.
  • Serve topped with the tomato mixture.
  • I like to serve them as a first course: two patties with a few tomato halves on top of each one.

Jess Girardin
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These scallop cakes look delicious! I can't wait to try them.


Zahirul Islam
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I've made this recipe several times and it's always a hit. The scallop cakes are crispy and flavorful, and the balsamic-dressed tomatoes are the perfect finishing touch.


shyril rossan
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I'm not sure what I did wrong, but my scallop cakes didn't turn out crispy at all. They were still tasty, but not what I was expecting.


Ashley Austin
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These scallop cakes were amazing! I will definitely be making them again.


Marmi Marmi
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I followed the recipe exactly and the scallop cakes turned out great. I would definitely recommend this recipe to others.


Madiha Rana
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The scallop cakes were a bit too oily for my taste, but the balsamic-dressed tomatoes were delicious.


patrick babu
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I made these scallop cakes for my family and they loved them. They were easy to make and turned out perfectly.


Joneeta G
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These scallop cakes were delicious! I especially liked the crispy exterior and the tender interior.


Tina Kalinka
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I'm not usually a fan of seafood, but I really enjoyed these scallop cakes. They were flavorful and well-balanced, and the balsamic-dressed tomatoes added a nice touch of acidity.


deep Kisan
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The scallop cakes were easy to make and turned out perfectly. The balsamic-dressed tomatoes were a great addition and really brought the dish together.


Shaharyar Riaz
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These scallop cakes were a hit at my dinner party! The combination of crispy exterior and tender interior was perfect, and the balsamic-dressed tomatoes added a delightful tang. I would definitely make this dish again.


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