Crispy Scallop Cakes With Balsamic Dressed Tomatoes
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.
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 st.
Ingredients
sea scallops, shallots, fresh parsley, fresh mozzarella cheese, old bay seasoning, oregano, thyme, salt, black pepper, butter, grape tomatoes, balsamic vinegar, extra virgin olive oil