Crispy scallop cakes with balsamic dressed tomatoes (recipe)
| Crispy scallop cakes with balsamic dressed tomatoes (recipe) | |
|---|---|
| Name | Crispy scallop cakes with balsamic dressed tomatoes |
| Ingredients | Sea scallops • Shallots • Fresh parsley • Fresh mozzarella cheese • Oregano • Thyme • Salt • Black pepper • Butter • Grape tomatoes • Extra virgin olive oil |
| Cooktime (in hours) | 1.25 |
| Preptime (in hours) | 0.416666667 |
| Totaltime (in hours) | 1.666666667 |
| Keto friendliness | Keto friendly |
| Calories | 229.4 |
| Fat | 17.1 |
| Protein | 13.6 |
| Carbohydrate | 5.4 |
| Fiber | 0.5 |
| Net carbohydrates | 4.9 |
| Sugar | 1.9 |
| Saturated fat | 8.1 |
| Cholesterol (mg) | 49.2 |
| Sodium | 425.9 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Crispy scallop cakes with balsamic dressed tomatoes (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Rinse the scallops in fresh water and dry, then chop the scallops.
- The pieces should be about the size of a kernel of corn.
- Chop the mozzarella into the same sized pieces as the scallops.
- Combine scallops, mozzarella, shallots, parsley, Old Bay, oregano, thyme and salt and pepper in a bowl.
- Cover and chill for at least an hour.
- Shortly before cooking, rinse the tomatoes and half length-wise.
- Toss with vinegar and olive oil.
- Set aside.
- Once chilled, you will need to work quickly.
- Form mixture into two inch balls.
- Heat a non-stick pan over med-high heat.
- Add butter.
- As soon as the butter has melted and started to bubble, add the scallop balls to the pan.
- Press down on each ball to form the patty shape.
- The only thing holding the patties together is the melted cheese, so you will not be able to turn the patty until the cheese has melted and formed a crispy crust on the bottom.
- So, cook until the patty is dark brown and you can turn it easily.
- If the butter starts to burn, turn the heat down just a little bit and add a little canola oil (which has a higher burn point).
- Once the patties are brown on both sides, remove from pan and drain on a paper towel.
- The cheese should be crispy on both sides and should not stick.
- Serve topped with the tomato mixture.
- I like to serve them as a first course: two patties with a few tomato halves on top of each one.
Food tags
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Time:
Prep Time in Hours and Mins:1H40M
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Contributors: Prab R. Tumpati, MD
