Crispy Scallop Cakes With Balsamic Dressed Tomatoes

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1/2 lb sea scallops
• 2 shallots, minced
• 1/2 cup fresh parsley, chopped
• 1/2 lb fresh mozzarella cheese
• 1 teaspoon old bay seasoning
• 1 teaspoon oregano
• 1 teaspoon thyme
• salt
• black pepper
• 2 tablespoons butter
• 1/2 pint grape tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil

Recipe

• 1 rinse the scallops in fresh water and dry, then chop the scallops.
• 2 the pieces should be about the size of a kernel of corn.
• 3 chop the mozzarella into the same sized pieces as the scallops.
• 4 combine scallops, mozzarella, shallots, parsley, old bay, oregano, thyme and salt and pepper in a bowl.
• 5 cover and chill for at least an hour.
• 6 shortly before cooking, rinse the tomatoes and half length-wise.
• 7 toss with vinegar and olive oil.
• 8 set aside.
• 9 once chilled, you will need to work quickly.
• 10 form mixture into two inch balls.
• 11 heat a non-stick pan over med-high heat.
• 12 add butter.
• 13 as soon as the butter has melted and started to bubble, add the scallop balls to the pan.
• 14 press down on each ball to form the patty shape.
• 15 the only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
• 16 so, cook until the patty is dark brown and you can turn it easily.
• 17 if the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
• 18 once the patties are brown on both sides, remove from pan and drain on a paper towel.
• 19 the cheese should be crispy on both sides and should not stick.
• 20 serve topped with the tomato mixture.
• 21 i like to serve them as a first course: two patties with a few tomato halves on top of each one.