Updated Monday, August 16th, 2004
Total Time: 80
Yield: 16 cakes
From Chef Ted Fondulas, Hemingway's Restaurant, Killington, Vermont.
Clean, dry, and chop scallops into 1/8-inch pieces (do not use a food processor; you’ll end up with scallop paste), then place in a bowl with cleaned crab meat. Add pepper, scallion, thyme, cayenne, and salt.
Add 1 tablespoon water to wasabi powder and mix until it forms a paste. Stir wasabi paste into mayonnaise, then add mixture to the scallop-crab mixture.
Divide to form 16 cakes and refrigerate at least 30 minutes.
*Chopped scallops, rather than mayonnaise and bread crumbs, act as the binder in this recipe. As a result, you want good- quality, untreated scallops (they are pinkish-brown in color). Avoid pearly white scallops that are sold in a preservative liquid.
In a large bowl, combine tomato, mango, thyme, fennel seeds, sesame seeds, sesame oil, jalapeño pepper, sugar, and vinegar. Toss and set aside.
Preheat oven to 425°. Sauté scallop-crab cakes in vegetable oil 2 minutes on each side, or until golden brown. Place in a 425° oven 3 to 5 minutes, or until center is warm. Do not overcook.
Add watermelon to salsa and divide salsa among eight plates. Place 2 cakes on each bed of salsa. Toss mixed greens with salt, pepper, and olive oil, then place on top of cake.
and get a free digital issue, plus 30% off in the Yankee Store