Coconut-Curry Scallop Cakes

Makes 6 x 3 oz cakes
Prep time: 30 minutes

Ingredients:

2 tbsp Crystal Coco coconut oil
1 lb scallops
2-3 green onions, minced
2-3 cloves garlic, minced
1 large egg, beaten
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp curry powder
1 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp ground coriander
hot pepper sauce to taste
salt & pepper
3 tbsp plain rice cracker crumbs
1/2 cup Crystal Coco coconut flour
2 tbsp Crystal Coco coconut oil

Method:

In a skillet; heat 2 tbsp coconut oil to medium and cook scallops until just done. Remove to a medium-sized bowl (oil and all), and chop.

To the scallops; quickly add green onion, garlic, egg, lemon juice, mustard, curry powder, Worcestershire sauce, paprika, coriander and hot sauce (to taste). Season with salt and pepper. (Coconut oil will solidify as it cools, so it's important to mix quickly).

Add cracker crumbs and around 1/4 cup of coconut flour to absorb excess moisture (it is important not to add too much). Mix to blend. Mixture should be firm to hold together.

Form into 6 patties and place on wax-paper. Place a bit of coconut flour on a plate and dredge cakes on both sides.

Heat coconut oil in large skillet and sauté over medium heat until golden brown. Turn and brown on second side.

Chef Kevin Wagner (The Down East Coconut Company)

 

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