Sponsored by Club House for Chefs
Served with a Sriracha Lime Aioli and completed with Club House Cardamom, the queen of all spices, this Spiced Scallop, Shrimp & Lobster Cake appetizer is the perfect crown for topping off your summer seafood menu this year.
This recipe was created for Club House for Chefs by Craig Flinn, Chef Owner of Chives Bistro and 2 Doors Down in Halifax.
Yield: 4 Servings
1 lb fresh scallops
½ lb cold-water shrimp, cooked
½ lb lobster meat, cooked
1 ea shallot, minced
1 ea garlic clove, minced
2 tbsp Club House Crushed Red Pepper
2 tbsp extra virgin olive oil, plus extra for pan frying
1 tbsp fresh ginger, finely chopped
1 tsp Club House Ground Cumin
1 tsp Club House Ground Cardamom
2 tbsp flour
3 green onion tops, finely chopped
2 tbsp cilantro, finely chopped
½ lemon, juiced and zested
Sriracha Lime Aioli
Hana-Tsunomata Cashew Coleslaw
½ cup hana-tsunomata dried seaweed
¼ red onion
¼ english cucumber
2 red radishes, medium sized
¼ red pepper
12 snow peas
2 green onions
2 tsp fresh lime juice
½ tsp sugar
1 tbsp olive oil
½ tsp Club House Sea Salt, French Mediterranean
½ tsp Club House Ground Black Pepper
1/3 cup toasted cashews, coarsely chopped
1 cup pea shoots
For the Seafood Cakes
Place thawed scallops in a food processor and pulse until finely chopped but not completely pureed. Coarsely chop the thawed cold-water shrimp and lobster meat and add to the bowl with the scallops. Sauté shallot, garlic, and Club House Crushed Red Pepper in the first 2 tablespoons of olive oil over medium heat until translucent (about 2 minutes) then add the ginger, Club House Ground Cumin, and Club House Ground Cardamom. Cook for an additional 3 minutes, then set aside to allow the mixture to cool. To the bowl containing the scallop and shrimp mixture, add the egg, flour, green onions, cilantro, juice and zest of the lemon, and the cooled onion and spice mixture. Mix well. Scoop the mixture into 8 equal sized balls of 3 to 4 ounces each. Form into cakes about 2 inches in diameter and refrigerate for at least 3 hours before frying. Heat a couple of tablespoons of olive oil in a non-stick frying pan and cook each cake over medium/high heat for about 3 to 4 minutes per side, or until golden brown and heated through.
For the Sriracha Lime Aioli
Crush the garlic clove with the back of your knife and work into a fine pulp with the blade of the knife and add to a mixing bowl with the egg yolks. Whisk the yolks and garlic until smooth and slightly lightened in colour. Add the Club House Sriracha and Lime and mix well. Combine the 2 types of oil in a measuring cup and begin adding to the egg mixture drop-by-drop, whisking continuously. When all the oil is incorporated, season with salt and fresh lime juice if desired. If the aioli is very thick, add one or two drops of water to achieve desired consistency.
For the Hana-Tsunomata Cashew Coleslaw
Hydrate the hana-tsunomata in cold water for about 30 to 40 seconds, drain on some clean paper towel, and reserve in a small mixing bowl. Peel and seed the cucumber. Finely julienne the red onion, cucumber, carrot, radishes, red pepper and snow peas and add them all to the bowl with the seaweed. Thinly slice the green onions and add them to the vegetables. In a separate small bowl, add the lime juice, sugar, olive oil and pinch of salt and pepper and whisk well. Pour the vinaigrette over the vegetables and mix well, allowing the coleslaw to marinate for at least 6 hours before serving, but preferably overnight. Just prior to serving, add in the chopped cashews and pea shoots and mix well.
Plate Spiced Scallop, Shrimp and Lobster Cakes with a side of Sriracha and Lime Aioli and Hana-Tsunomata Cashew Coleslaw.