Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cup diced red bell pepper

  3. 1/2 cup chopped onion

  4. 1 tablespoon garlic

  5. 2 cups peeled and chopped shrimp

  6. 2 cups chopped scallops

  7. 2 tablespoons Dijon-style mustard

  8. 2 tablespoons Worcestershire sauce

  9. 2 tablespoons prepared horseradish

  10. 1 tablespoon chopped fresh tarragon

  11. 1 tablespoon chopped fresh basil

  12. 1 teaspoon hot pepper sauce

  13. 1/4 teaspoon cayenne pepper

  14. 1 large egg, beaten

  15. 1/2 cup fresh bread crumbs

  16. 2 tablespoons olive oil

  17. Salt and pepper to taste

  18. Lemon wedges for garnish, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large skillet over meduim heat, melt butter; add pepper, onion and garlic, cook until softened, about 6 to 7 minutes. Add chopped seafood, cook until seafood is almost cooked through, about 2 minutes. Remove from heat, transfer mixture to a bowl and cool completely.

  2. To cooled seafood mixture, add mustard, Worcesteshire, horseradish, tarragon, basil, hot pepper sauce, cayenne and egg; stir until combined. Add bread crumbs, season with salt and pepper, mix well. Form into 1-inch-thick cakes.

  3. In a large skillet over medium-high heat, heat olive oil; add cakes. Cook until browned, about 2 minutes per side. Place on a baking sheet, finish cakes in oven for about ten minutes, until cooked through. Serve garnished with lemon wedges.


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