Scallop Cakes

(scallops - instead of crab - give this a more delicate texture and flavor.)

I previously made some prawn cakes and posted the recipe in this blog. It was inspired by Nigella’s very simple version (Forever Summer with Nigella), but of course I had to add some flavorful herbs to pull it up to my standards.

I could not find (for the past three months) any raw crab meat on the market. But there have been a lot of fresh frozen scallops. So I thought I would try substituting these for the former. Of course, it still had some prawns to give it texture and body. The result was a more delicate seafood “cake.” They were softer with a much sweeter flavor. Do make sure your raw seafood is very fresh, or was frozen fresh.

(blitz the herbs ahead of the seafood to ensure you can control the texture of the meats. this is around 70-80% scallops with the remainder being prawns/ shrimp)

(it is softer, compared to prawn cakes)