Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Louisiana Scallop Cakes Recipe.

Ingredients:

1 large egg, beaten
1/2 cup seasoned bread crumbs
2 TBSPs finely chopped sweet red pepper
2 TBSPs finely chopped leek (white portion only)
4 garlic cloves, minced
2 TBSPs honey mustard
1 TBSP minced fresh thyme
1 TBSP chopped fennel fronds
2 TSPs salt-free lemon-pepper seasoning
1-1/2 TSPs Creole seasoning
1 pound sea scallops
COATING:

1 cup panko bread crumbs
4 TSPs dried parsley flakes
2 TSPs coarsely ground pepper
SPICY HONEY AIOLI:


1 cup mayonnaise
1/3 cup honey mustard
1 TBSP lemon juice
1 TBSP unsweetened apple juice
1 TSP paprika
1 TSP Creole seasoning
1/2 TSP Cajun seasoning
1/3 cup canola oil

Recipe Instructions:

In a large bowl, combine the first 10 ingredients.
Place scallops in a food processor; cover and pulse until just pureed.
Fold into egg mixture.

In a shallow bowl, combine the bread crumbs, parsley and pepper.
Drop 2 TBSPs scallop mixture into crumb mixture.
Gently coat and shape into a 1/2"-thick patty.
Repeat with remaining mixture.
Cover and refrigerate for at least 30 minutes.

Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings.
Cover and refrigerate until serving.

Heat a large cast-iron or other heavy skillet over medium heat.
Cook patties in oil in batches until golden brown, 2-3 minutes on each side.
Drain on paper towels.
Serve with aioli.
If desired, top with additional fennel fronds.

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