Bon Appetit/April 2005

Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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 peel 1/4 teaspoon ground black pepper
2 tablespoons peanut oil buttered New Potatoes with chives (see recipe) Cilantro-Lime Mayonnaise (see recipe)
whole fresh chives fresh cilantro sprigs CILANTRO-LIME MAYONNAISE: 1 cup (packed) fresh cilantro leaves
3 tablespoons fresh lime juice 1 garlic clove, peeled 1 teaspoon Dijon mustard
3/4 cup mayonnaise BUTTERED NEW POTATOES WITH CHIVES: 2 pounds baby new potatoes 1/4 cup (1/2 stick) butter
3 tablespoons chopped fresh chives



1 Heat olive oil in medium nonstick skillet over medium heat. Add onion and saute until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops 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.
2 Preheat oven to 450 F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
3 Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.
4 CILANTRO-LIME MAYONNAISE: Blend first 5 ingredents in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper.
5 BUTTERED NEW POTATOES WITH CHIVES: Using vegetable peeler, remove stip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.

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