Robin asked the other night for crab cakes, plus she found a recipe for Maryland Crab Cakes on FB. We did not have any Blue crab in the house, although it is available at Costco. So I asked if it would be OK to try the cakes with bay scallops. The result is what you see here in this photo. They were very good and a nice substitution for crab cakes. Basically the same recipe, but altered in places. Click Here for the recipe in PDF format. Serve these with a nice green salad with fresh tomatoes, homemade tartar sauce and a 2009 Sawtooth Winery Petite Sirah, the wine goes quite well with the scallop cakes. I will also post it in the recipe file on this blog. Cheers and we hope you enjoy these.
The tartar sauce that we make is pretty basic. Here is the recipe.
Homemade Tartar Sauce
Yield: abt 1 1/2 cups
1 c Mayonnaise
3 T Pickle Relish
1/2 c Chili Sauce
2 T Kosher Horseradish
1/4 t Sriracha Chili Sauce, use cautiously … It is hot!!
Juice of 1/2 LemonMix all together and refrigerate for 15 minutes. Serve with these Scallop Cakes, Crab Cakes or most any seafood. Enjoy.
Boise Foodie Guild 