Panko
breadcrumbs play two roles in the scallop cakes recipe—as a binder along with
the egg yolk and as an outside crust to give the cakes a crispy, crunchy
coating when fried. To get that crunch, the oil needs to be hot before you
add the cakes. I chose peanut oil here because of its higher smoke point.
The chive
cream is a little sweet, a little oniony, and very creamy. The secret
ingredient? Evaporated milk. It adds to the sweetness along with the sour cream
and provides a silky finish.
And for the side: Savory and simple broccolini is an inviting complement to the
seafood. Often sold as “baby broccoli” in the United States, this vegetable really
isn’t young, conventional broccoli. Instead, it’s a hybrid, combining broccoli
and Chinese chard (or kale). Its small, tender buds and thin stems benefit best
from simple seasonings and no-fuss cooking—such as pan-searing.
|
Trimmed Broccolini |
Serves 2
Ingredients
For the
Scallop Cakes and Chive Cream
- 2/3 cup
panko (or other fine, dry breadcrumbs), divided
- 1/2 lb bay
scallops, rinsed, well drained, and finely chopped
- 1 small
shallot, finely chopped
- 1 egg yolk
- 2 tbsp
light mayonnaise, divided
- 1 tsp
finely chopped flat-leaf parsley
- 1 tsp Dijon
mustard
- 1 tsp
finely chopped lemon zest
- sea salt
- freshly
ground black pepper
- 2 tbsp sour
cream
- 2 tbsp
evaporated milk
- 2 tbsp chopped
chives
- 2 tbsp peanut
oil
|
Rinsed, Drained Bay Scallops |
For the
Lemony Broccolini
- 2 tbsp
extra virgin olive oil
- 1 small
garlic clove, finely chopped
- 4-5 oz
broccolini, about 4 inches long, thick stems trimmed to even thickness
- 1/2 tsp
finely chopped lemon zest
- sea salt
- freshly
ground black pepper
- fresh lemon
juice, for drizzling
Preparation
For the
Scallop Cakes and Chive Cream
- Spread 1/3
cup of panko on a plate.
- Place the
chopped scallops, remaining 1/3 cup of panko, shallot, egg yolk, 1 tablespoon
of mayonnaise, parsley, mustard, and lemon zest in a bowl and season with salt
and pepper.
|
Scallop Cake Ingredients |
- Mix lightly
with a spoon (don’t overwork it) and divide the mixture into 4 equal portions.
Using damp hands, shape each portion into a ball and roll in the breadcrumbs,
coating all sides and gently mashing into puffy disks.
|
Scallop Cake Mixture |
|
Scallop Cakes Ready to Roll in Panko |
- Place the
cakes on a plate and cover with plastic wrap. Refrigerate 30 minutes.
(Refrigeration helps the mixture stay together during cooking.)
|
Panko-Coated Scallop Cakes |
- Meanwhile,
whisk the sour cream, evaporated milk, chives, and remaining 1 tablespoon of
mayonnaise in a small bowl and season with salt and pepper. Cover and
refrigerate 20 minutes.
|
Cream Ingredients Ready to Whisk |
|
Chive Cream |
- Heat a
nonstick skillet over medium-high heat and add the peanut oil, swirling to coat
the entire bottom of the pan.
- Place the
cakes in the skillet and fry until the bottom is golden brown, 3 minutes. Turn
and fry the other side 3 minutes, until golden and just cooked through.
|
Scallop Cakes Beginning to Cook |
|
Fried Scallop Cakes |
To serve,
place 2 cakes on each of 2 plates and spoon a little chive cream on top and
around the sides. Serve lemony broccolini (recipes follows) alongside.
For the
Lemony Broccolini
- Heat a heavy, preferably cast-iron, skillet over medium heat and add the
olive oil. Add the garlic and sauté 1 minute. Add the broccolini and lemon zest
and season with salt and pepper.
- Sear, turning a few times, until the broccolini is crisp-tender, 5-7
minutes. Remove from the heat and drizzle generously with fresh lemon juice.
Re-season if desired.
|
Broccolini Beginning to Cook |
|
Pan-Seared Broccolini |
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