Crispy Scallop Cakes with Chive Cream and Lemony Broccolini

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

1. Spread 1/3 cup of panko on a plate.
2. 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

1. 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

1. 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

1. 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

1. Heat a nonstick skillet over medium-high heat and add the peanut oil, swirling to coat the entire bottom of the pan.
2. 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

1. 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.
2. 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