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Ingredients

• 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 butter 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
• 1/2 cup scallions pieces for garnish
• lime pieces for garnish

Description

I've Been Preparing These Seafod Cakes For A Years. They Are Wonderful And Full Of Flavor. I Have Made Them As Posted, But Feel Free To Substitute Crab Or Any White Fish You Like. It Always Works Out To Our Delight. The Sauce Rocks! Do Not Be Put Off

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