SEAFOOD CAKES WITH CILANTRO BUTTER SAUCE
Categories Blender Food Processor Herb Lunch Scallop Shrimp White Wine Pan-Fry Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 22
Steps:
- FOR CAKES:
- Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).
- Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
- FOR SAUCE:
- Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
- Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
- Spoon sauce onto 6 plates. Top each with seafood cake and serve.
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Dajay Walters
[email protected]These seafood cakes sound delicious. I'm definitely going to add them to my recipe list.
PK Rakib
[email protected]I'm not a big fan of seafood, but I'm willing to try these cakes because they look so good.
Terrell Limtom
[email protected]I can't wait to try these seafood cakes. They look so good!
Bring Linda
[email protected]These seafood cakes are a bit pricey to make, but they're worth it for a special occasion.
MD raju Mozumder
[email protected]I'm not sure what I did wrong, but my cakes fell apart when I tried to flip them. Maybe I didn't let them cook long enough.
Adalyn Jones
[email protected]I'm allergic to cilantro, so I used parsley in the sauce instead. It was still delicious.
Destinee Winters
[email protected]These seafood cakes are perfect for a quick and easy weeknight meal. They're also great for entertaining.
Sk Bokul vai
[email protected]I love that this recipe doesn't require any special ingredients. I always have everything on hand to make these cakes.
Riaz Qari
[email protected]These seafood cakes are so easy to make, even for a beginner cook like me. They were a big hit at my party.
Tanisa Sikdar
[email protected]I had a hard time finding crab meat so I used imitation crab instead. The cakes still turned out great.
monysing mdmonysing
[email protected]I followed the recipe exactly and the cakes turned out perfect. I will definitely be making these again.
Zyad Abohaher
[email protected]These seafood cakes were a bit bland for my taste. I think I'll add more spices next time.
Md hridoy khan Md fajle rabbi
[email protected]I'm not a big fan of seafood, but these cakes were surprisingly good. The sauce was especially tasty.
Bereket Enderias
[email protected]These seafood cakes are the best I've ever had. The cilantro butter sauce is to die for.
Alien but live on earth
[email protected]I had some leftover crab meat and shrimp so I decided to try these seafood cakes. They were so easy to make and turned out so delicious!
Maria Portillo
[email protected]I've made these seafood cakes several times now and they're always a crowd-pleaser. The sauce is so flavorful and really makes the dish.
Rahma Sayed
[email protected]These seafood cakes were a hit! The cilantro butter sauce was the perfect complement to the crispy cakes.