SHRIMP & SCALLOP CAKES

INGREDIENTS

PATTIES:

  • 36 ASPARAGUS SPEARS – TRIMMED TO 6″ LENGTHS

  • 1/2  STICK BUTTER

  • 2/3  CUP  & 3 TSP. SHALLOTS

  • 1 1/2  LBS. UNCOOKED SHRIMP OR 1 LB. LARGE CHOPPED BIG

  • 1/2  LB. SCALLOPS CHOPPED BIG

  • 1 1/2  CUPS PLAIN BREAD CRUMBS (FRESH WHITE BREAD)

  • 1 RED PEPPER

  • 1/4  CUP CHIVES CHOPPED (OR SCALLIONS)

  • 2 EGGS

VINEGARETTE

  • 1 CUP. OLIVE OIL

  • 2/3 CUP FRESH CIVES OR SCALLIONS

  • 1/4 – 1/2 CUP FRESH LEMON JUICE

  • 3 TBS. FINELY CHOPPED SHALLOTS

Directions

FOR SHRIMP & SCALLOP CAKES:

COOK ASPARAGUS FOR 3 MINUTES.  TAKE 4 SPEARS AND CHOP UP FINE.

MELT 2 TBS. BUTTER, ADD SHALLOTS AND SAUTEE.  ADD PEPPER, SHRIMP AND SCALLOPS, EGG AND 1/2 CUP BREAD CRUMBS.  MAKE CAKES.  SALT & PEPPER.
DIP IN REMAINING BREAD CRUMBS.
MELT 2 TBS. BUTTER AND I USE A LITTLE BIT OF OIL.  SAUTEE 5 MINUTES ON EACH SIDE.

SERVE WITH REMAINING ASPARAGUS SPEARS.  SERVE VINEGARETTE ON SIDE.

FOR VINEGARETTE:

MIX TOGETHER ABOUT 3 HOURS BEFORE.

2019-09-03T21:49:53-04:00

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