Cheddar Scallop Cakes
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Cheddar Scallop Cakes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving | - |
| cal | 526 |
| pro | 25 g |
| total fat | 32 g |
| carb | 35 g |
| fibre | 2 g |
| sodium | 504 mg |
| calcium | 21 |
- Preparation time: 20 minutes
- Cook time : 4 minutes
Ingredients
-
1/2 lb (250 g) fresh scallops, drained and chopped
2 green onions, finely chopped
1/2 cup (125 mL) Mild or Medium Canadian Cheddar, shredded
1/4 (50 mL) flour
2 eggs, beaten separately
3/4 cup (175 mL) flour
1/2 cup (125 mL) dry breadcrumbs
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
Fresh herb salad
1-1/2 cups (375 mL) Italian parsley, washed and trimmed
1 cup (250 mL) arugula, washed and trimmed
3/4 cup (175 mL) celery leaves, washed
1/4 cup (50 mL) fresh chives
3 tbsp (45 mL) olive oil
1-1/2 tbsp (22 mL) lemon juice
salt and freshly ground pepper
Preparation
Prep time: 20 min • Cook time: 4 min
In a bowl, combine scallops, green onions and cheese. Sprinkle with flour and add 1 beaten egg. Add salt and pepper to taste and refrigerate for several minutes.
Meanwhile, finely chop parsley, arugula, celery leaves and chives; place in a bowl.
Shape scallop mixture into 8 cakes. Coat each cake with flour, dip quickly into second beaten egg and then in breadcrumbs.
In a large frying pan, heat oil and melt butter over medium heat. Cook cakes for about 2 minutes per side until golden.
Sprinkle salad with oil and lemon juice, salt and pepper to taste, toss and serve immediately.
In a bowl, combine scallops, green onions and cheese. Sprinkle with flour and add 1 beaten egg. Add salt and pepper to taste and refrigerate for several minutes.
Meanwhile, finely chop parsley, arugula, celery leaves and chives; place in a bowl.
Shape scallop mixture into 8 cakes. Coat each cake with flour, dip quickly into second beaten egg and then in breadcrumbs.
In a large frying pan, heat oil and melt butter over medium heat. Cook cakes for about 2 minutes per side until golden.
Sprinkle salad with oil and lemon juice, salt and pepper to taste, toss and serve immediately.
Additional information : Tip: Cheddar Scallop Cakes can be prepared ahead and refrigerated until cooking time, or cooked and reheated in oven. For a change of taste, use Canadian Swiss, Gouda, Havarti or Oka.
Source : Dairy Farmers of Canada
- Keywords : Appetizers; Fry; Scallops; Cheddar cheese; Flour; Green onions;
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