Golden Shrimp & Scallop Cakes Paired with Sauvignon Blanc

by St. Supery on May 17, 2010

.Recipe by Chef Ron Barber

INGREDIENTS
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.

  • http://www.wildriverreview.com/wildtable WarrenBobrow

    This is great material. I'm presenting tomorrow at the Roger Smith Food writing conference on my favorite topic… Twitter and food writing. Cheers to you as always. wb

  • http://www.wildriverreview.com/wildtable WarrenBobrow

    This is great material. I'm presenting tomorrow at the Roger Smith Food writing conference on my favorite topic… Twitter and food writing. Cheers to you as always. wb

  • http://twitter.com/ColeDavid David Cole

    Great tool for people to use! Nice event tonight, I can see how these are going to be awesome for sharing and bringing folks together!

  • http://twitter.com/ColeDavid David Cole

    Great tool for people to use! Nice event tonight, I can see how these are going to be awesome for sharing and bringing folks together!

  • ronmcfarland

    Rick

    Great of you to make this a global evening for exploring Sauvignon blanc. Might be fun to encourage everyone to invite someone new to Twitter and get them involved and maybe include a Tweet or two about the food they choose on the evening. Sauvignon Blanc is truly wonderful wine with food.

    Good karma to you for your efforts to raise awarensess for Sauvignon Blanc from around the world.

  • ronmcfarland

    Rick

    Great of you to make this a global evening for exploring Sauvignon blanc. Might be fun to encourage everyone to invite someone new to Twitter and get them involved and maybe include a Tweet or two about the food they choose on the evening. Sauvignon Blanc is truly wonderful wine with food.

    Good karma to you for your efforts to raise awarensess for Sauvignon Blanc from around the world.

  • http://twitter.com/ColeDavid David Cole

    No brainer, Virtu!

  • http://twitter.com/ColeDavid David Cole

    No brainer, Virtu!

  • lucymccwhite

    This sounds so scrumptous – commanding a St Supery Sauvignon Blanc.

  • lucymccwhite

    This sounds so scrumptous – commanding a St Supery Sauvignon Blanc.

  • http://www.stsupery.com St. Supery

    Let us know if you try it :)

  • http://norcalwingman.com Norcalwingman

    Oh yeah. I'm making these! I've been on the prowl for a good Scallops recipe. I found it!
    Cheers
    Brian
    norcalwingman

  • http://norcalwingman.com Norcalwingman

    Except I'm pretty sure I'll use butter instead of oil, unless you have a good reason otherwise…

  • Winecook

    how can we argue with butter?

  • Kristin

    This recipe is my “go to” cake recipe. The cakes are amazing and quite easy to make. I do dredge the cakes in pako before frying. I like the added crunch! Thank you for this!

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