A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc. Ingredients SCALLOP CAKES 1 tablespoon Olive Oil 1 cup Onion Finely Chopped 2 pounds Sea Scallops 1/2 cup Fresh Chives Chopped 2 tablespoon Fresh Parsley Chopped 2 tablespoon All Purpose Flour 1 tablespoon Fresh Ginger Peeled And Minced 1 tablespoon Fresh Lime Juice 1 ea large Egg Beaten To Blend 2 teaspoon Salt 1 teaspoon Lime Peel Grated 3/4 teaspoon Ground Black Pepper 2 tablespoon Peanut Oil CILANTRO-LIME MAYONNAISE 1 cup Fresh Cilantro Leaves Packed 3 tablespoon Fresh Lime Juice 1 ea clove Garlic Peeled 1 teaspoon Dijon Mustard 1/4 teaspoon Hot Pepper Sauce 3/4 cup Mayonnaise

Instructions
SCALLOP CAKES:Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. 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.

CILANTRO-LIME MAYONNAISE:Blend cilantro leaves, lime juice, garlic, mustard, and pepper sauce in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
     From BON APPETIT magazine, April 2005, page 111.

notes: 

Cuisine:

Main Ingredient: