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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 tablespoon olive oil 1 cup finely chopped onion 2 pounds sea scallops 1/2 cup chopped fresh chives 2 tablespoons chopped fresh parsley 2 tablespoons all purpose flour 1 tablespoon minced peeled fresh ginger 1 tablespoon fresh lime juice 1 large egg, beaten to blend 2 teaspoons salt 1 teaspoon grated lime zest 3/4 teaspoon ground black pepper 2 tablespoons peanut oil Cilantro Mayonnaise: ˝ cup mayonnaise Juice from ˝ lime Handful of cilantro – diced finely Instructions: Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Pulse until scallops are coarsely chopped. Transfer to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.) Preheat oven to 450°F. Broil cakes drizzled with olive oil. Reduce temperature to 350 degrees and continue to bake until thoroughly cooked. Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. |
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