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Shrimp and Scallop Croquettes

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Ingredients

  • FOR SAUCE
  • 1 cup orange juice
  • 1 tbs honey
  • 1/2 serrano chile, thinly sliced
  • 1/2 cup plain yogurt
  • FOR CROQUETTES
  • 4 oz peeled shrimp
  • 6 oz scallops
  • 2 tbs teriyaki sauce
  • 1/2 tsp minced garlic
  • 1 large egg white
  • 1 tbs pickled ginger
  • 2 scallions thinly sliced
  • 2 cups panko
  • 2 tbs olive oil

Details

Servings 5

Preparation

Step 1

MAKE SAUCE
Combine oj, honey and chiles in sauce pan and simmer until reduced by half. Chill for 30 minutes. Add mixture to yogurt and whisk together well.

MAKE CROQUETTES
Combine shrimp, scallops, teriyaki, garlic, egg white, pickled ginger, cilantro and scallions in a food processor and puree until the mixture forms a smooth paste about 1 minute, Cover and chill for at least an hour.

Preheat the oven to 350. Form shrimp and scallop paste into 1 oz cakes, 1 1/2 in wide and 3/4 in thick and coat with panko. Heat olive oil in a 10-in nonstick skillet over moderate heat. Add the cakes and saute until lightly brown on both sides, about one min per side. Transfer the cakes to the oven until just cooked through, about 6 to 8 minutes. Transfer 2 cakes to each of 5 plates and drizzle with sauce or serve on the side.

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