Crispy Scallop Cakes with Balsamic Dressed Tomatoes

Elevate your seafood game with these Crispy Scallop Cakes with Balsamic Dressed Tomatoes—a sophisticated yet approachable dish perfect for any occasion. Juicy sea scallops are finely minced and blended with tangy Dijon mustard, creamy mayonnaise, and fragrant green onions, then coated in golden, crunchy panko breadcrumbs for the ultimate texture contrast. Paired with a vibrant cherry tomato salad dressed in a sweet and tangy balsamic vinaigrette and fresh basil, this recipe strikes the perfect balance of flavors. Quick to prepare in just 35 minutes, these scallop cakes are ideal as a dinner centerpiece, elegant appetizer, or gourmet brunch offering. Light, crispy, and bursting with savory goodness, this dish will be the star of your table.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound sea scallops
• 1 cup panko breadcrumbs
• 0.5 cup all-purpose flour
• 1 large egg
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 2 green onions, finely chopped
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh basil, chopped
• 0.5 teaspoon sugar

Directions

Step 1

Rinse the scallops under cold water, pat them dry with paper towels, and roughly chop them.

Step 2

Place the chopped scallops in a food processor and pulse until they are finely minced. Do not over-process.

Step 3

In a large mixing bowl, combine the scallops, mayonnaise, Dijon mustard, green onions, garlic powder, salt, and pepper. Mix until evenly incorporated.

Step 4

Add 1/2 cup of panko breadcrumbs to the mixture and gently stir to combine. This will help bind the cakes.

Step 5

Divide the mixture into 8 equal portions and shape them into small patties, about 1/2 inch thick.

Step 6

Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with the remaining 1/2 cup of panko breadcrumbs.

Step 7

Dredge each scallop cake first in the flour, then dip it into the egg, and finally coat it in panko breadcrumbs. Ensure an even coating.

Step 8

Heat olive oil in a large skillet over medium heat. Once shimmering, gently place the scallop cakes into the pan. Cook for 3-4 minutes on each side, or until golden and crispy.

Step 9

Remove the scallop cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Step 10

In a medium bowl, combine the cherry tomatoes, balsamic vinegar, extra-virgin olive oil, basil, sugar, and a pinch of salt and pepper. Toss gently to coat.

Step 11

Serve the crispy scallop cakes warm with the balsamic-dressed tomatoes on the side. Garnish with additional fresh basil if desired.

Nutrition Facts

Serving size	(1081.0g)

Amount per serving	% Daily Value*
Calories	1826.1

Total Fat 90.2g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 402.0mg	0%
Sodium 6012.2mg	0%
Total Carbohydrate 139.3g	0%
Dietary Fiber 8.3g	0%
Total Sugars 19.5g
Protein 116.7g	0%

Vitamin D 41IU	0%
Calcium 202.5mg	0%
Iron 10.1mg	0%
Potassium 2493.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 25.4%

Carbs: 30.4%