Golden Shrimp and Scallop Cakes

Serve with St. Supéry Rosé

Crispy golden brown cakes! Great served with a simple salad and some fresh buttered pasta.  If you are a big shrimp fan, just omit the scallops and double up on the shrimp.

  1 pound bay scallops
  1 pound medium shrimp -- peeled and de-veined
  1 cup St. Supéry chardonnay
  2 large eggs -- beaten
  2 cups panko (Japanese bread crumbs)
  6 tablespoons mayonnaise
  1 teaspoon Dijon mustard
  1 tablespoon fresh lemon juice
  4 tablespoons parsley -- minced
  4 tablespoons green onion -- thinly sliced
  10 drops tabasco sauce
  grapeseed or canola oil for frying
  salt and pepper to taste

In a large saucepan, combine shrimp, scallops, wine, and simmer for 2 minutes.
Drain and reserve liquid. Chop shrimp and scallops coarsely in food
processor.  Reduce cooking liquid by half. In a bowl, combine egg, panko, mayonnaise, mustard, parsley & scallions. Add reduced cooking liquid, lemon juice and tabasco. Fold in shrimp, scallops & season with salt and pepper to taste. Form mixture into 12 patties.  Coat with panko and sauté in grape seed or canola oil until golden brown.

Serves 6