Scallop Cakes

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, finely chopped
• 2 lbs sea scallops
• 1/2 cup chives, chopped
• 2 tablespoons parsley, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon ginger, peeled and minced
• 1 tablespoon lime juice
• 1 large egg, beaten
• 2 teaspoons salt
• 1 teaspoon lime peel, grated
• 1/4 teaspoon pepper
• 2 tablespoons oil

Directions

1. 1

   Heat olive oil in a non stick skillet on medium heat.

2. 2

   Add the onion and cook until tender, but not brown. Let cool.

3. 3

   In a food processor, coarsely chop scallops -- do not over process.

4. 4

   Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.

5. 5

   Form into 8 1/2 inch thick patties, about 3 inches in diameter.

6. 6

   Place patties on plate or baking sheet and chill for 1-6 hours.

7. 7

   Preheat oven to 450°F.

8. 8

   heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.

9. 9

   Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.

10. 10

    Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.