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Bay Scallop Cakes with Guacamole – Chef Anthony Salemme
By Chef Anthony Salemme
Bay Scallop Cakes topped with Guacamole. Serve with Side Salad, Rice and Beans.
Serves 4
A twist on the more expensive crab cake, topped with guacamole for the sauce.
1 pound bay scallops, rough chopped
2 shallots, peeled and minced
1 clove garlic, minced
2 Tablespoons sugar
2 Tablespoons Thai fish sauce
1 Tablespoon Thai chili sauce
1 red bell pepper, chopped fine
1 rib celery, chopped fine
2 eggs
1 lime, zested and juiced
1 cup Panko breadcrumbs
½ cup butter
1 pint Guacamole
In a bowl mix all the ingredients except the butter. Let sit in the refrigerator for 30 minutes, so the breadcrumbs absorb the moisture.
Then divide into 8 round balls.
In a large skillet melt the butter until almost brown.
Place 4 of the balls in the hot pan and press down with a spatula to form a circle.
Cook 5 minutes on each side, repeat with remaining 4 balls or if your pan is wide enough, do them all at once.
Top with guacamole.
Serve with side salad – rice and beans.
(SEE PRINTABLE VERSION, BELOW)
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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com
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