homecook
New member
Ingredients
4 tablespoons olive oil, divided
6 ounces fresh bay scallops
1/2 medium onion
4 cloves garlic
5 sun-dried tomatoes, chopped
1 egg
1 bunch fresh parsley
6 basil leaves
2 fresh hot chile peppers, seeded (I used jalapenos)
1 tablespoon Italian seasoning
1/2 cup bread crumbs, more or less
1 (9 ounce) can Albacore tuna, drained
1 (6.5 ounce) can shrimp, drained (or use fresh)
4 tablespoons all-purpose flour
Directions
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute scallops until they're opaque. Drain, and set aside to cool.
In a food processor add the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. Then add parsley, basil leaves, chiles, and Italian seasoning. Pulse a few times until finely chopped. Cut up shrimp and scallops into small pieces. Add the seafood along with the tuna into a bowl with the other ingredients. Gradually pour in breadcrumbs until the mixture becomes firm and slightly sticky.
Form the mixture into palm-size patties, about 1 inch thick. Place on a plate, cover, and refrigerate for at least 1 hour.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge patties lightly in flour; shake off excess flour, and place patties in skillet. Cook until golden brown on both sides.
4 tablespoons olive oil, divided
6 ounces fresh bay scallops
1/2 medium onion
4 cloves garlic
5 sun-dried tomatoes, chopped
1 egg
1 bunch fresh parsley
6 basil leaves
2 fresh hot chile peppers, seeded (I used jalapenos)
1 tablespoon Italian seasoning
1/2 cup bread crumbs, more or less
1 (9 ounce) can Albacore tuna, drained
1 (6.5 ounce) can shrimp, drained (or use fresh)
4 tablespoons all-purpose flour
Directions
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute scallops until they're opaque. Drain, and set aside to cool.
In a food processor add the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. Then add parsley, basil leaves, chiles, and Italian seasoning. Pulse a few times until finely chopped. Cut up shrimp and scallops into small pieces. Add the seafood along with the tuna into a bowl with the other ingredients. Gradually pour in breadcrumbs until the mixture becomes firm and slightly sticky.
Form the mixture into palm-size patties, about 1 inch thick. Place on a plate, cover, and refrigerate for at least 1 hour.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge patties lightly in flour; shake off excess flour, and place patties in skillet. Cook until golden brown on both sides.
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