.Recipe by Chef Ron Barber
1 LB small scallops
1 LB medium shrimp — peeled and de-veined
1 cup St. Supéry Sauvignon Blanc
2 large eggs — beaten
2 cups breadcrumbs
6 TBSP mayonnaise
1 TSP Dijon mustard
1 TBSP fresh lemon juice
4 TBSP parsley — minced
4 TBSP green onion — thinly sliced
vegetable oil for frying
salt and pepper to taste
Combine shrimp, scallops, wine, and simmer for 2 minutes.
Drain and reserve liquid. Chop shrimp and scallops coarsely in food
processor or by hand. Reduce cooking liquid by half. In a bowl, combine egg, breadcrumbs, mayonnaise, mustard, parsley & scallions. Add reduced cooking liquid and lemon juice . Fold in shrimp, scallops & season with salt and pepper to taste. Form mixture into 12 patties and sauté in vegetable oil until golden brown.