Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes
Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat olive oil in medium nonstick skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat olive oil in medium nonstick skillet over medium heat.
Add onion and sauté until tender, about 8 minutes.
Place scallops in processor.
Using on/off turns, coarsely chop scallops.
Transfer scallops to large bowl.
Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper.
Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter.
Place scallop cakes on baking sheet.
Cover and chill 1 hour. (Can be prepared 6 hours ahead.
Keep chilled.).
Preheat oven to 450°F.
Heat peanut oil in large nonstick skillet over medium-high heat.
Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side.
Transfer cakes to baking sheet.
Place in oven and bake until cooked through, about 7 minutes.
Place 2 scallop cakes on each of 4 plates.
Top with Cilantro-Lime Mayonnaise.
Place Buttered New Potatoes with Chives alongside.
Garnish scallop cakes with whole chives and cilantro sprigs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.