Creole Scallop Cakes Recipe

Name: Creole Scallop Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 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; 1 cup panko (Japanese) bread crumbs; 4 teaspoons dried parsley flakes; 2 teaspoons coarsely ground pepper; 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

Servings: persons

1 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
1 cup panko (Japanese) bread crumbs
4 teaspoons dried parsley flakes
2 teaspoons coarsely ground pepper
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

1
In a large bowl, combine the 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 the 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 small bowl, whisk the 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, 2-3 minutes on each side. Drain on paper towel. Serve with aioli. If desired, top with additional fennel fronds.

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 egg, beaten, 1/2 cup seasoned bread crumbs, 2 tablespoons finely chopped sweet red pepper, 2 tablespoons finely chopped leek (white portion only), and more.

Yes, Creole Scallop Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creole Scallop Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions