Scallop Cakes

3/4 lb. fresh scallops
1/4 cup mayonnaise
1/4 cup minced white onion
2 egg yolks plus 1 whole egg
1 tablespoon dijon mustard
Zest from 1 lime
Juice from 4 key limes
Fresh ground black pepper
A couple of shakes of green tabasco sauce
1/4 cup finely chopped cilantro (or parsley, if you don’t like the mexican herb!)
1 cup breadcrumbs (or grind up crackers if you don’t carry breadcrumbs in the lockers)PREP:
Quarter the scallops and process in the food processor until nicely ground. In a large bowl mix the ground scallops with the mayonnaise, minced white onion, egg yolks and whole egg, dijon mustard, lime zest, key limes juice, fresh ground black pepper to taste, a couple of shakes of green tabasco sauce (depending on how picante you like it), cilantro and breadcrumbs

This mixture should hold together slightly when you make a patty. Pour more breadcrumbs onto a plate to coat each patty before frying. Press both sides of patties into the breadcrumbs. Transfer patties to waxed paper and layer. Melt butter and oil in a skillet and cook until golden brown on both sides. These cakes cook fast! Keep in a warmed oven until all patties are cooked.

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