Spiced Scallop, Shrimp & Lobster Cake


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Spiced Scallop Shrimp and Lobster Cakes
Fresh scallops 1 lb
Cold-water shrimp, cooked 1/2 lb
Lobster meat, cooked 1/2 lb
Shallot, minced 1 each
Garlic clove, minced 1 each
Club House Red Pepper, Crushed 1.6 kg 2 tbsp
Extra virgin olive oil, plus extra for pan frying 2 tbsp
Fresh ginger, finely chopped 1 tbsp
Club House Cumin, Ground 1 tsp
Club House Cardamom, Ground Decorticated 1 tsp
Egg 1 each
Flour 2 tbsp
Green onion tops, finely chopped 3 each
Cilantro, finely chopped 2 tbsp
Lemon, juiced and zested 1/2 each
Sriracha Lime Aioli
Garlic cloves 2 each
Large egg yolks 2 each
Club House Sriracha & Lime 2 tsp
Extra virgin olive oil 1/2 cup
Canola oil 1/3 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Squeeze of fresh lime juice (optional)
Hana-Tsunomata Cashew Coleslaw
Hana-tsunomata dried seaweed 1/2 cup
Red onion 1/4 each
English cucumber 1/4 each
Carrot 1/2 each
Red radishs, medium sized 2 each
Red pepper 1/4 each
Snow peas 12 each
Green onions 2 each
Fresh lime juice 2 tsp
Sugar 1/2 tsp
Olive oil 1 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1 tsp
Toasted cashews, coarsely chopped 1/3 cup
Pea shoots 1 cup

Instructions

This recipe was created for Club House for Chefs by: Craig Flinn, Chef Owner of Chives Bistro and 2 Doors Down in Halifax.

For the Seafood Cakes: Place thawed scallops in a food processor and pulse until finely chopped but not completely pureed. Coarsely chop the thawed cold-water shrimp and lobster meat and add to the bowl with the scallops. Sauté shallot, garlic, and Club House Crushed Red Pepper in the first 2 tablespoons of olive oil over medium heat until translucent (about 2 minutes) then add the ginger, Club House Ground Cumin, and Club House Ground Cardamom. Cook for an additional 3 minutes, then set aside to allow the mixture to cool. To the bowl containing the scallop and shrimp mixture, add the egg, flour, green onions, cilantro, juice and zest of the lemon, and the cooled onion and spice mixture. Mix well. Scoop the mixture into 8 equal sized balls of 3 to 4 ounces each. Form into cakes about 2 inches in diameter and refrigerate for at least 3 hours before frying. Heat a couple of tablespoons of olive oil in a non-stick frying pan and cook each cake over medium/high heat for about 3 to 4 minutes per side, or until golden brown and heated through.

For the Sriracha Lime Aioli: Crush the garlic clove with the back of your knife and work into a fine pulp with the blade of the knife and add to a mixing bowl with the egg yolks. Whisk the yolks and garlic until smooth and slightly lightened in colour. Add the Club House Sriracha and Lime Seasoning and mix well. Combine the 2 types of oil in a measuring cup and begin adding to the egg mixture drop-by-drop, whisking continuously. When all the oil is incorporated, season with salt and fresh lime juice if desired. If the aioli is very thick, add one or two drops of water to achieve desired consistency.

For the Hana-Tsunomata Cashew Coleslaw: Hydrate the hana-tsunomata in cold water for about 30 to 40 seconds, drain on some clean paper towel, and reserve in a small mixing bowl. Peel and seed the cucumber. Finely julienne the red onion, cucumber, carrot, radishes, red pepper, and snow peas and add them all to the bowl with the seaweed. Thinly slice the green onions and add them to the vegetables. In a separate small bowl, add the lime juice, sugar, olive oil, and pinch of salt and pepper and whisk well. Pour the vinaigrette over the vegetables and mix well, allowing the coleslaw to marinate for at least 6 hours before serving, but preferably overnight. Just prior to serving, add in the chopped cashews and pea shoots and mix well.

For Serving: Plate Spiced Scallop, Shrimp and Lobster Cakes with a side of Sriracha and Lime Aioli and Hana-Tsunomata Cashew Coleslaw.

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