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

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

SPICY HONEY AIOLI :
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.

16 comments:

  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...

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    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 :).

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    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:)

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    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!

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    4. I will , they are going fast Hahahaha!

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

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

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

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  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 :)

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    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

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

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

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

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

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

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

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!