Scallop Cakes With Artichoke Hearts
Published March 27, 1993
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound sea scallops, coarsely chopped
3 artichoke hearts, cooked until tender, cooled and coarsely chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh mint
1 egg, beaten
½ teaspoon salt
Freshly ground black pepper to taste
¼ cup cracker crumbs
Nutritional analysis per serving (4 servings)
14 grams carbs; 54 milligrams cholesterol; 118 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 394 milligrams sodium; 12 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 8 cakes, each about ½ inch thick.
- Step 2
Coat a large nonstick skillet lightly with oil. Heat over medium-low heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides and scallops are cooked through, about 4 minutes per side.
Private Notes
Comments
It was difficult to gauge how coarsely,to chop everything. I coarsely chopped, but it didn't hold together. I threw everything in the food processor,pulsed for about 10 times. That did the trick. Also, the seasoning was woefully lacking. I added more salt, and some asian chili sauce to the cakes. Not convinced I'd go out of my way to make this again. I had scallops in the freezer and I wanted to use them as they'd been in there a while. Maybe make them tiny as appetizers?
I just made this. My Mom can’t have salt and my partner can’t have gluten. I went to the store and found several gluten free bread options. I bought the lowest sodium croutons I could find as the recipe calls for cracker crumbs. That was a mistake. I should have just used gf fine breadcrumbs. A little good old fashioned pounding fixed that. Otherwise the dish was a success. The patties held together just fine. I used NoSalt instead of salt. I’m not sure that was even necessary. A bit of leftover aioli and stone ground mustard made for a nice dipping sauce. This is a terrific and simple dish that everyone (who likes fish) can enjoy. Thank you.
It was difficult to gauge how coarsely,to chop everything. I coarsely chopped, but it didn't hold together. I threw everything in the food processor,pulsed for about 10 times. That did the trick. Also, the seasoning was woefully lacking. I added more salt, and some asian chili sauce to the cakes. Not convinced I'd go out of my way to make this again. I had scallops in the freezer and I wanted to use them as they'd been in there a while. Maybe make them tiny as appetizers?