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1/2 cup diced red bell pepper
1/2 cup chopped onion
1 tablespoon garlic
2 cups peeled and chopped shrimp
2 cups chopped scallops
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 large egg, beaten
1/2 cup fresh bread crumbs
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges for garnish, optional
the time to chop the seafood by hand, instead
of in the food processor. The final texture of
the cakes will be better.
a large skillet over medium heat, melt butter;
add pepper, onion and garlic, cook until softened,
about 6 to 7 minutes.
chopped seafood, cook until seafood is almost
cooked through, about 2 minutes. Remove from
heat, transfer mixture to a bowl and cool completely.
cooled seafood mixture, add mustard, Worcesteshire,
horseradish, tarragon, basil, hot pepper sauce,
cayenne and egg; stir until combined.
bread crumbs, season with salt and pepper, mix
into 1-inch-thick cakes.
a large skillet over medium-high heat, heat
olive oil; add cakes. Cook until browned, about
2 minutes per side.
on a baking sheet, finish cakes in oven for
about ten minutes, until cooked through. Serve
garnished with lemon wedges.
Courtesy of The Florida State Department of Agriculture
brought to you by allfood.com