@christina

Cheddar Scallop Cakes

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Nutrition Facts

Per serving

345 calories

Calories from

Protein 18%
Carbs 28%
Fat 54%

Fat High 21 g 32%
Saturated Fat High 7 g 35%
Carbohydrates 24 g 8%
Fiber 2 g 8%
Sugar 3 g 6%
Protein High 16 g 32%
Cholesterol High 85 mg 28%
Sodium 245 mg 10%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

@christina

Cheddar Scallop Cakes

Name: Cheddar Scallop Cakes
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 1/2 lb (250 g) fresh scallops, drained and chopped; 2 green onions, finely chopped; 1/2 cup (125 mL) Mild or Medium Canadian Cheddar, shredded; 1/4 cup (50 mL) flour; 2 eggs, beaten separately; 3/4 cup (175 mL) flour; 1/2 cup (125 mL) dry breadcrumbs; 2 tbsp (30 mL) olive oil; 2 tbsp (30 mL) butter; Salt and pepper to taste; 1 1/2 cups (375 mL) Italian parsley, washed and trimmed; 1 cup (250 mL) arugula, washed and trimmed; 3/4 cup (175 mL) celery leaves, washed; 1/4 cup (50 mL) fresh chives; 3 tbsp (45 mL) olive oil; 1 1/2 tbsp (22 mL) lemon juice; Salt and freshly ground pepper

Prep 20m

Cook 4m

Total 24m

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Cheddar Scallop Cakes

1/2 lb (250 g) fresh scallops, drained and chopped

2 green onions, finely chopped

1/2 cup (125 mL) Mild or Medium Canadian Cheddar, shredded

1/4 cup (50 mL) flour

2 eggs, beaten separately

3/4 cup (175 mL) flour

1/2 cup (125 mL) dry breadcrumbs

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) butter

Salt and pepper to taste

Fresh Herb Salad

1 1/2 cups (375 mL) Italian parsley, washed and trimmed

1 cup (250 mL) arugula, washed and trimmed

3/4 cup (175 mL) celery leaves, washed

1/4 cup (50 mL) fresh chives

3 tbsp (45 mL) olive oil

1 1/2 tbsp (22 mL) lemon juice

Salt and freshly ground pepper

Steps

In a bowl, combine scallops, green onions and cheese. Sprinkle with 1/4 cup (50 mL) flour and add 1 beaten egg. Salt and pepper to taste and refrigerate for several minutes.

Meanwhile, finely chop parsley, arugula, celery leaves and chives; place in a bowl.

Shape scallop mixture into 8 cakes. Coat each cake with 3/4 cup (175 mL) flour, dip quickly into second beaten egg and then in breadcrumbs.

In a large frying pan, heat oil and butter over medium heat. Cook cakes for about 2 minutes per side until golden.

Sprinkle salad with oil and lemon juice, salt and pepper to taste, toss and serve immediately.

Nutrition Facts

Per serving

345 calories

Calories from

Protein 18%
Carbs 28%
Fat 54%

Fat High 21 g 32%
Saturated Fat High 7 g 35%
Carbohydrates 24 g 8%
Fiber 2 g 8%
Sugar 3 g 6%
Protein High 16 g 32%
Cholesterol High 85 mg 28%
Sodium 245 mg 10%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Nutrition Facts

Cheddar Scallop Cakes

Ingredients

Cheddar Scallop Cakes

Fresh Herb Salad

Steps

Nutrition Facts

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