Scallop and Shrimp Cakes Topped with Grilled Pineapple Relish
chef evan elsberry 
the family room 
scallop and shrimp cakes 
8 oz.  saltine crackers
2 oz.  italian bread crumbs
3   eggs
1/2 cup  chopper fresh cilantro leaves
3   garlic cloves
1 Tbsp  chopped fresh ginger
1 dash  tabasco sauce
  salt and ground white pepper to taste
10 oz.  sea scallops cut into 1/2 inche cubes
10 oz.  shrimp
1/2   green bell pepper
1/2   red bell pepper
1/2   yellow bell pepper
1 Tbsp  extra virgin olive oil
preheat oven to 350 using your food processor, make crumbs with saltine 
crackers. combine in a bowl with italian bread crumbs. in the food 
processor, combine the egg, cilantro, garlic,ginger, tabasco, salt and 
pepper. mix until all the ingredients are liquid. in a large glass or 
stainless steel bowl, combine the shrimp and scallops with the egg 
mixture. mix well until the seafood is coated with egg. add 3/4 cracker 
crumbs and mix. divide into six balls. form into cakes that are 
approximately 3 inches in diameter and 1 inch thick. roll in the remaining 
crumbs until totally coated. in a non-stick, ovenproof saute pan, heat the 
olive oil and saute the cakes until golden brown on one side. turn them 
over and bake in the oven for 10 minutes. serve with grilled pineapple 
grilled pineapple relish 
1/1/2 cup  diced grilled pineapple
1/8 cup  minced red onion
1/8   cut minced red bell pepper
1/8 cup  minced green bell pepper
2 Tbsp  finely chopped fresh cilantro
1 Tbsp  finely chopped fresh mint leaves
1 Tbsp  seasoned rice vinegar
1 Tbsp  extra virgin olive oil
1/4 tsp  salt 1/4 tsp freshly ground black pepper
peel a pineapple and cut into 1/4" strips. place strips on a hot grill (or 
pan sear with a small amount of olive oil). grill for 1 minute on each 
side. let cool. dice into 1/4" cubes. gently toss all ingredients together 
to preserve their texture. 
source: <> 
(ID: 2200) Mirror: Fri, Jun 24, 2005

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