How many servings does this recipe make?

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

What ingredients do I need for Scallop Cakes With Artichoke Hearts?

You need 8 ingredients. The key ingredients include: 1/2 pound sea scallops, coarsely chopped, 3 artichoke hearts, cooked until tender, cooled and coarsely chopped, 1 tablespoon minced fresh parsley, 1 teaspoon minced fresh mint, and more.

Is Scallop Cakes With Artichoke Hearts suitable as seafood?

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

How do I store leftover Scallop Cakes With Artichoke Hearts?

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.

Scallop Cakes With Artichoke Hearts Recipe

Name: Scallop Cakes With Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sea scallops, coarsely chopped; 3 artichoke hearts, cooked until tender, cooled and coarsely chopped; 1 tablespoon minced fresh parsley; 1 teaspoon minced fresh mint; 1 egg, beaten; 1/2 teaspoon salt; Freshly ground black pepper to taste; 1/4 cup cracker crumbs

Bake this irresistible Scallop Cakes With Artichoke Hearts at home. Made with hearts, parsley, fresh mint and egg. Easy step-by-step instructions included.

This Scallop Cakes With Artichoke Hearts relies on simple, everyday ingredients such as minced fresh parsley, minced fresh mint, egg, beaten and salt. It comes together quickly and makes 4 servings, at about 37 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 pound sea scallops, coarsely chopped
3 artichoke hearts, cooked until tender, cooled and coarsely chopped
1 tablespoon minced fresh parsley
1 teaspoon minced fresh mint
1 egg, beaten
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup cracker crumbs

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
37 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Scallop Cakes With Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions