Scallop & Lobster Cakes

These scrumptious Scallop and Lobster Cakes are shared by Marsden Brewer and Marnie Crowell in their cookbook “Recipe Ideas for Farmed Sea Scallops – The Whole Story.”

Recipe provided by

Marsden Brewer & Marnie Crowell Farmed Sea Scallops

Ingredients

2 small lobster tails cooked 5 minutes, shelled and deveined Shop
1 cup scallops shucked and gutted with liquid saved (or lobster Juice in jar)Shop

2 tablespoons to ½ cup heavy cream
½ cup panko crumbs
Crushed saltines
2 egg whites
English Muffins
Orange Marmalade
Hollandaise
Tartar Sauce

Serves:

Directions

In a food processor, chop the lobster to still-recognizable bits. Add the whole scallops and chop briefly. You do not want to make a puree.

Beat the egg whites frothy and add to scallops and lobster mix. The proportion of crumbs and cream depend on personal preference. You want the cakes to hold their shape. Some crumbs soak up the scallop juice well and add a nice consistency to the cakes. Too much is sloppy. Sprinkle a layer of crushed saltines on a plate, shape and place 8 cakes on the crumbs, top with more crumbs and chill for an hour or overnight.

Preheat your broiler. Melt a fairly generous layer of butter in a frying pan, a heavy cast iron skillet if you have one. Toast the cakes in a single layer for about 4 minutes. You want that bottom layer to be golden brown. Now put the pan full of cakes under the broiler on a middle shelf. You want to cook the tops (without turning) till they are also golden brown. Remember, your meats are already cooked and would toughen if overcooked but you do need to cook the whites and cream mixture to solidify.

Serve with a dab of tartar sauce if you are lunching on these. Hollandaise above gives you a really wonderful Benedict if you are making breakfast. A little marmalade on an English muffin and who could ask for anything more?