Crispy Scallop Cakes With Balsamic Dressed Tomatoes Recipes

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

SCALLOP CAKES

Steps:

• Heat olive oil in a non stick skillet on medium heat.
• Add the onion and cook until tender, but not brown. Let cool.
• In a food processor, coarsely chop scallops -- do not over process.
• Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
• Form into 8 1/2 inch thick patties, about 3 inches in diameter.
• Place patties on plate or baking sheet and chill for 1-6 hours.
• Preheat oven to 450°F.
• heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
• Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
• Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.