Monday, June 16, 2014

Spicy Honey Aioli Creole Scallop Cakes

Prep : 25 minutes + chilling Cook: 5 minutes / batch makes 20 scallop cakes (1-1/2 cups aioli sauce)

1           egg beaten
1/2        cup seasoned bread crumbs
2           tablespoons finely chopped sweet red pepper
4           garlic cloves , minced
2           tablespoons finely chopped leek (white portion only)
2           tablespoons honey mustard
1           tablespoon minced fresh thyme
1           tablespoon chopped fennel fronds
2           teaspoons salt-free lemon-pepper seasoning
1-1/2     teaspoons creole seasoning
1           pound sea scallops

1          cup panko (Japanese) bread crumbs
4          teaspoons dried parsley flakes
2          teaspoons coarsely ground pepper

1           cup mayonnaise
1/3        cup honey mustard
1           tablespoon lemon juice
1           tablespoon unsweetened apple juice
1           teaspoon paprika
1           teaspoon creole seasoning
1/2        teaspoon cajun seasoning
1/3        cup oil

1 .       In a large bowl , combine the first 10 ingredients . Place scallops in a food processor ; cover and pulse until just pureed . Fold in egg mixtures .
2 .       In a shallow bowl , combine the bread crumbs , parsley and pepper . Drop 2 tablespoons scallop into crumb mixture . Gently coat and shape into a 1/2-inch thick patty . Repeat with remaining mixture . Cover and refrigerate for at least 30 minutes .
3 .       Meanwhile , in a small bowl , whisk mayonnaise , mustard , lemon juice , apple juice and seasonings mixture . Cover and refrigerate until serving.
4 .       In a large skillet over medium heat , cook patties in oil in batches for 2 to 3 minutes on each side or until golden brown . Drain on paper towels . Serve with aioli .

This scrumptious appetizer can be prepared a day before . Cook the cakes just before serving.


  1. Good morning, Nee!
    You are just bursting with delicious sounding recipes this Spring! I love the thought of these Spicy Honey Aioli Creole Scallop Cakes. They sound absolutely delicious and spicy. I have never made Scallop Cakes before but, you can be sure if I find decent scallops here in PA I will be adding this recipe to my someday list.

    Thank you so much for sharing, Nee...

    1. Good evening dear Louise ,
      I sever these when the family has been good ;-D which is not often ;-D , the four small Caranos follow in the footsteps of the big one . It's hard to find decent scallops anywhere , the local fish market will call me and I don't like the frozen kind . Thanks for stopping by :).

    2. Hi Nee,
      I'm so happy you are going to play the Picnic Game again this year. it's going to be so much FUN! I'm so sorry the Letter R has been taken. I hope you will be able to pick another letter and play, please, please, please with sugar on top:) Just leave me a comment again with your "new" letter:)

    3. Hi Nee, it's me again. Never mind that last comment, Gloria said she will take the Letter M and you can have the Letter R! Isn't she sweet:) So, the Letter R is all yours!

    4. I will , they are going fast Hahahaha!

    5. Tell Gloria thanks , I was going for the letter "V"

  2. Hi Nee,
    Wow, these scallop cakes looks really irresistible! They look really delicious and I bet these are addictive too! Thanks for sharing!

    1. Hi Joyce ,
      They are delicious , you can fix them to tour taste and yes they are addictive . Thanks for stopping by :)

  3. Dear Nee,
    What a delicious post! I love your Creole Scallop Cakes, and what a delightful sauce to add to your dish with the Spicy Honey Aioli. Oh my...I love scallops and this is a different way to cook them. You always know how to have your dish "pop" with, flavor. I don't think I have to try this one for sure. I love the cajun and creole dishes, so I think I would love this one. Plus, like the Panko crumbs especially on a delicate seafood as scallops cakes. Great job....I bet I can't just eat one....Have a blessed week ahead...Thanks for sharing..
    Dottie :)

    1. Dear Dottie ,
      If you love scallops , you will love this dish and you can make it as spicy as you like ... mild , medium or hot . I find using Panko crumbs is better than crackers or other s . I use Panko od Chicken and the other white meat .
      Panko is especially good on oven-fried chicken or any meats cooked in the oven .
      Dear Dottie , they are sorta like 'Lays' potato chips ;-D . Have a blessed week and will drop by tomorrow . Thanks for stopping by :) Nee

  4. This would be a great snack! Especially that spicy aioli! :)

    1. Hi Medeja , it's a great snack and can be eaten on the go . Thanks for stopping by :)

  5. Scallop cakes? Why hasn't anyone ever told me about scallop cakes??!!! I love this idea! Perfect recipe for me -- thanks.

    1. Hi John, remember salmon croquettes , just a little twist with scallops . Thanks for stopping by :).

  6. These look great Nee. Really, really good. Blessings, Catherine xo

  7. Hi Catherine , they taste yummy , thanks for stopping by :)


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