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.
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