Scallop and Shrimp Cakes Topped with Grilled Pineapple Relish

Chef Evan Elsberry
The Family Room
Sacramento

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
Relish.

Grilled Pineapple Relish

1/1/2 cups 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: <http://www.kovr13.com/0205/022205.htm>



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