Scallop Cakes

• olive oil↗1 tablespoon
• onion↗1 cup

  finely chopped

• sea scallops↗2 lbs
• chives1⁄2 cup

  chopped

• parsley↗2 tablespoons

  chopped

• all-purpose flour↗2 tablespoons
• ginger↗1 tablespoon

  peeled and minced

• lime juice↗1 tablespoon
• large egg↗1

  beaten

• salt↗2 teaspoons
• lime peel↗1 teaspoon

  grated

• pepper↗1⁄4 teaspoon
• oil2 tablespoons

Step-by-step instructions

1. 1

   Heat olive oil in a non stick skillet on medium heat.

2. 2

   Add the onion and cook until tender, but not brown. Let cool.

3. 3

   In a food processor, coarsely chop scallops -- do not over process.

4. 4

   Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.

5. 5

   Form into 8 1/2 inch thick patties, about 3 inches in diameter.

6. 6

   Place patties on plate or baking sheet and chill for 1-6 hours.

7. 7

   Preheat oven to 450°F.

8. 8

   heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.

9. 9

   Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.

10. 10

    Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.