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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