Shrimp. Scallop And Asparagus Cakes Recipe

Name: Shrimp. Scallop And Asparagus Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 2/3 cup fresh chives, chopped; 1/4 cup fresh lemon juice; 3 tablespoons shallots, chopped; 36 asparagus spears, trimmed to 6 in lengths; 4 tablespoons unsalted butter; 2/3 cup shallot, plus; 3 tablespoons shallots, chopped; 1 1/2 lbs uncooked medium shrimp, peeled, deveined, chopped; 1/2 lb sea scallops, chopped; 1 1/2 cups fresh white breadcrumbs; 1 cup red bell pepper, diced; 2 eggs, beaten to blend; 1/4 cup chopped fresh chives or 1/4 cup green onion

Servings: persons

1 cup olive oil
2/3 cup fresh chives, chopped
1/4 cup fresh lemon juice
3 tablespoons shallots, chopped
36 asparagus spears, trimmed to 6 in lengths
4 tablespoons unsalted butter
2/3 cup shallot, plus
3 tablespoons shallots, chopped
1 1/2 lbs uncooked medium shrimp, peeled, deveined, chopped
1/2 lb sea scallops, chopped
1 1/2 cups fresh white breadcrumbs
1 cup red bell pepper, diced
2 eggs, beaten to blend
1/4 cup chopped fresh chives or 1/4 cup green onion

1
Whisk olive oil, chives, lemon juice and shallots in bowl to blend (can be prepared 4 hours ahead. let stand at room temperature).
2
Shrimp cakes: Cook asparagus in large pot of boiling salted water until crisp tender, about 3 minutes. Drain. Refresh under cold water and drain well.
3
Finely dice 4 asparagus spears. Transfer to large bowl. Reserve remaining asparagus for garnish.
4
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add 2/3 cup shallots and saute 2 minutes. Add shallots to chopped asparagus. Mix in shrimp, scallops, breakcrumbs, bell pepers, eggs and chives. Season generously with salt and pepper. Form shrimp mixture into 8 rounds 3 1/2 to 4 inches. Place on baking sheet (can be prepared 2 hours ahead. cover and refrigerate).
5
Melt 2 tablespoons butter in heavy large nonstick skillet over medium heat. Add shrimp cakes and cook in batches until golden brown and cooked through, about 5 minutes per side. Place 1 shrimp cake in center of each plate. Arrange 4 asparagus spears around each shrimp cake, overlapping at corners to form box. Spoon some vinaigrette over. Serve, passing remaining vinaigrette.
6
Note: I add a little lime juice, garlic and ginger and don't use salt.

1213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup olive oil, 2/3 cup fresh chives, chopped, 1/4 cup fresh lemon juice, 3 tablespoons shallots, chopped, and more.

Yes, Shrimp. Scallop And Asparagus 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.

Shrimp. Scallop And Asparagus Cakes

How did you like this recipe?

Frequently Asked Questions