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Cheddar Scallop Cakes
109 people added this to their Recipe Box
Servings: 4
Ingredients:
Cheddar Scallop Cakes
| Nutritional Info | |
| Per serving | - |
| Energy | 526 Calories |
| Protein | 25 g |
| Carbohydrates | 35 g |
| Fibre | 1.8 g |
| Fat | 32 g |
| Sodium | 504 mg |
| Calcium | 21% / 236 mg |
Suggested Recipes
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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
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For more great cheese recipes, visit www.allyouneedischeese.ca |
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