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.