Name: Creole Scallop Cakes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 servings
Cuisine: North America, Cajun
Ingredients: 1 large egg, beaten; 1/2 cup seasoned bread crumbs; 2 tablespoons finely chopped sweet red pepper; 2 tablespoons finely chopped leek (white portion only); 4 garlic cloves, minced; 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 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 canola oil

Creole Scallop Cakes are a savory dish featuring scallops seasoned with Creole spices, garlic, and red pepper, bound with mayonnaise and bread crumbs. Served as an appetizer or main course, they offer

Ingredients

1 large egg, beaten

1/2 cup seasoned bread crumbs

2 tablespoons finely chopped sweet red pepper

2 tablespoons finely chopped leek (white portion only)

4 garlic cloves, minced

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 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 canola oil

Instructions

1 In a large bowl, combine first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture.

2 In a shallow bowl, combine bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes.

3 Meanwhile, in a bowl, whisk mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving.

4 Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown or 2-3 minutes, on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.