Scallop Cakes

Scallop cakes
  • 1-1/2 pounds scallops, fresh or frozen
  • 2 tablespoons butter or other fat, melted
  • 1 tablespoon grated onion
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 eggs, beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup flour
  1. Thaw frozen scallops.
  2. Remove any shell particles and wash.
  3. Grind scallops.
  4. Combine all ingredients except flour.
  5. Mix well.
  6. Shape into 12 cakes.
  7. Roll in flour.
  8. Place cakes in a heavy frying pan which contains about 1/8-inch of fat, hot but not smoking.
  9. Fry at moderate heat.
  10. When cakes are brown on one side, turn carefully and brown the other side.
  11. Cooking time approximately 6 to 8 minutes.
  12. Drain on absorbent paper.
Serves 6.

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