Fragrant Sea Scallop Cakes From 'One Good Dish'

Name: Fragrant Sea Scallop Cakes From 'One Good Dish'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sea scallops; 1/2 teaspoon salt; 1/2 teaspoon white or black pepper; 2 teaspoons fish sauce; 2 small garlic cloves, smashed to a paste with a little salt; One 2-inch piece of ginger, peeled and grated; 6 scallions, thinly sliced; 2 teaspoons finely chopped serrano or jalapeno chile, or to taste; 1/2 cup cilantro leaves and tender stems, roughly chopped; 2 small kaffir lime leaves, thinly slivered; 1 small egg, lightly beaten; Coconut or peanut oil for shallow-frying; &nbsp; 1/4 cup rice wine vinegar; 1/4 cup packed brown sugar; 2 or 3 tiny red or green fresh Thai chiles, thinly sliced; 2 tablespoons chopped or crushed unsalted roasted peanuts; 2 teaspoons fish sauce; 1 teaspoon grated ginger

Servings: persons

1 pound sea scallops
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 teaspoons fish sauce
2 small garlic cloves, smashed to a paste with a little salt
One 2-inch piece of ginger, peeled and grated
6 scallions, thinly sliced
2 teaspoons finely chopped serrano or jalapeno chile, or to taste
1/2 cup cilantro leaves and tender stems, roughly chopped
2 small kaffir lime leaves, thinly slivered
1 small egg, lightly beaten
Coconut or peanut oil for shallow-frying
&nbsp
1/4 cup rice wine vinegar
1/4 cup packed brown sugar
2 or 3 tiny red or green fresh Thai chiles, thinly sliced
2 tablespoons chopped or crushed unsalted roasted peanuts
2 teaspoons fish sauce
1 teaspoon grated ginger

1
To make the scallop cakes, put the scallops in the bowl of a food processor, add the salt, pepper, fish sauce, garlic, and ginger, and process to a fine paste, about 1 minute. Add the scallions, chile, cilantro, kaffir lime leaves, and egg and pulse a few times to combine well. Transfer to a bowl. The scallop mixture can be refrigerated for up to a day.
2
To make the dipping sauce, combine all the ingredients in a small serving bowl.
3
Pour coconut oil to a depth of 1/4 inch into a wide cast-iron skillet and turn the heat to medium-high. When the oil is hot, carefully add the scallop mixture in large spoonfuls (fry in batches to avoid crowding), adjust the heat if necessary to allow the cakes to brown gently, and cook for about 3 minutes. Flip them, flatten them gently with a spatula, and cook for 2 to 3 minutes more, until browned. Drain on paper towels and serve hot, with the dipping sauce.

181

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 1 pound sea scallops, 1/2 teaspoon salt, 1/2 teaspoon white or black pepper, 2 teaspoons fish sauce, and more.

Yes, Fragrant Sea Scallop Cakes From 'One Good Dish' 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!

Fragrant Sea Scallop Cakes From 'One Good Dish'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions