Seafood Cakes with Cilantro Butter Sauce Recipe

6 Appetizer Servings.

INGREDIENTS

seafood cakes

6 ounces sea scallops

2 cups panko (japanese breadcrumbs)*

1 large egg

2 tablespoons whipping cream

1 tablespoon chopped shallot

2 teaspoons minced garlic

3/4 teaspoon salt

1/2 teaspoon pepper

5 ounces cooked peeled deveined shrimp, coarsely chopped

1/3 cup chopped fresh cilantro

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley
cilantro sauce

2 cups dry white wine

1/2 cup white wine vinegar

2 shallots, minced

1/2 cup whipping cream
4 tablespoons vegetable oil
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces

1 cup coarsely chopped fresh cilantro
*available at asian markets, specialty food stores and some supermarkets.

DIRECTIONS

FOR CAKES: Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).

Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)

FOR SAUCE: Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.

Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.

Spoon sauce onto 6 plates. Top each with seafood cake and serve.

Tags: Butter, Cakes, Cilantro, Sauce, Seafood