Scallop and Crab Cakes with Tomato, Mango, and Watermelon Salsa

Yield

16 cakes

Total Time

80 minutes

Scallop and Crab Cakes

Instructions

Clean, dry, and chop scallops into 1/8-inch pieces (do not use a food processor; you’ll end up with scallop paste), then place in a bowl with cleaned crab meat. Add pepper, scallion, thyme, cayenne, and salt.

Add 1 tablespoon water to wasabi powder and mix until it forms a paste. Stir wasabi paste into mayonnaise, then add mixture to the scallop-crab mixture.

Divide to form 16 cakes and refrigerate at least 30 minutes.

Notes

*Chopped scallops, rather than mayonnaise and bread crumbs, act as the binder in this recipe. As a result, you want good- quality, untreated scallops (they are pinkish-brown in color). Avoid pearly white scallops that are sold in a preservative liquid.

Tomato, Mango, and Watermelon Salsa

Ingredients

• 2 cups chopped tomato
• 1 cup chopped mango
• 2 teaspoons chopped fresh thyme
• 1 tablespoon crushed fennel seeds
• 1 teaspoon sesame seeds
• 1 teaspoon sesame oil
• 2 tablespoons minced jalapeño pepper
• 1 tablespoon sugar
• 2 tablespoons white wine vinegar
• 1/4 cup vegetable oil
• 1 cup chopped watermelon
• 3 cups mixed greens
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil

Instructions

In a large bowl, combine tomato, mango, thyme, fennel seeds, sesame seeds, sesame oil, jalapeño pepper, sugar, and vinegar. Toss and set aside.

Preheat oven to 425°. Sauté scallop-crab cakes in vegetable oil 2 minutes on each side, or until golden brown. Place in a 425° oven 3 to 5 minutes, or until center is warm. Do not overcook.

Add watermelon to salsa and divide salsa among eight plates. Place 2 cakes on each bed of salsa. Toss mixed greens with salt, pepper, and olive oil, then place on top of cake.