Crispy Scallop Cakes With Balsamic Dressed Tomatoes

Name: Crispy Scallop Cakes With Balsamic Dressed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb sea scallops; 2 shallots, minced; 1/2 cup fresh parsley, chopped; 1/2 lb fresh mozzarella cheese; 1 teaspoon Old Bay Seasoning; 1 teaspoon oregano; 1 teaspoon thyme; salt; black pepper; 2 tablespoons butter; 1/2 pint grape tomatoes; 2 tablespoons balsamic vinegar; 2 tablespoons extra virgin olive oil

Servings: persons

1/2 lb sea scallops
2 shallots, minced
1/2 cup fresh parsley, chopped
1/2 lb fresh mozzarella cheese
1 teaspoon Old Bay Seasoning
1 teaspoon oregano
1 teaspoon thyme
salt
black pepper
2 tablespoons butter
1/2 pint grape tomatoes
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil

1
Rinse the scallops in fresh water and dry, then chop the scallops.
2
The pieces should be about the size of a kernel of corn.
3
Chop the mozzarella into the same sized pieces as the scallops.
4
Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
5
Cover and chill for at least an hour.
6
Shortly before cooking, rinse the tomatoes and half length-wise.
7
Toss with vinegar and olive oil.
8
Set aside.
9
Once chilled, you will need to work quickly.
10
Form mixture into two inch balls.
11
Heat a non-stick pan over med-high heat.
12
Add butter.
13
As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
14
Press down on each ball to form the patty shape.
15
The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
16
So, cook until the patty is dark brown and you can turn it easily.
17
If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
18
Once the patties are brown on both sides, remove from pan and drain on a paper towel.
19
The cheese should be crispy on both sides and should not stick.
20
Serve topped with the tomato mixture.
21
I like to serve them as a first course: two patties with a few tomato halves on top of each one.

294

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 13 ingredients. The key ingredients include: 1/2 lb sea scallops, 2 shallots, minced, 1/2 cup fresh parsley, chopped, 1/2 lb fresh mozzarella cheese, and more.

Yes, Crispy Scallop Cakes With Balsamic Dressed Tomatoes 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!