-
1
Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth.
-
2
Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree).
-
3
Transfer to bowl.
-
4
Cover and chill until cold, about 2 hours (mixture will be soft).
-
5
Place 1 1/2 cups panko in bowl.
-
6
Drop 1/3 cup seafood mixture into panko; turn to coat.
-
7
Press gently between hands into 3-inch round cake.
-
8
Transfer cake to baking sheet.
-
9
Repeat with remaining seafood mixture and panko to form 6 cakes total.
-
10
(Can be prepared 1 day ahead.
-
11
Cover and chill.)
-
12
Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes.
-
13
Add cream and boil until sauce coats spoon, about 3 minutes.
-
14
(Sauce can be prepared 1 day ahead.
-
15
Cover and chill.)
-
16
Preheat oven to 350F.
-
17
Heat 2 tablespoons oil in large nonstick skillet over medium heat.
-
18
Add 3 seafood cakes and cook until golden, about 4 minutes per side.
-
19
Transfer to baking sheet.
-
20
Repeat with 2 tablespoons oil and 3 cakes.
-
21
Bake until cooked through, about 5 minutes.
-
22
Meanwhile, bring sauce to simmer.
-
23
Remove from heat.
-
24
Add butter 1 piece at a time; whisk until just melted.
-
25
Immediately transfer to blender.
-
26
Add cilantro; blend until cilantro is minced, about 10 seconds.
-
27
Season with salt and pepper.
-
28
Spoon sauce onto 6 plates.
-
29
Top each with seafood cake and serve.
