Shrimp and Scallop Cakes with Pineapple Relish

Serves 4

Ingredients

Relish:

• 1 cup chopped fresh pineapple
• 1⁄2 medium red bell pepper, diced
• 2 scallions, finely chopped
• 1 teaspoon finely chopped jalepeno
• 1 tablespoon minced fresh ginger
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 tablespoons chopped cilantro

Cakes:

• 1⁄2 cup butter divided
• 4 shallots, chopped
• 1 1⁄2 lbs medium shrimp, finely chopped
• 1⁄2 lb sea scallops, finely chopped
• 1 1⁄2 cups bread crumbs
• 2 eggs, lightly beaten
• 1⁄2 cup minced red bell pepper
• 2 scallions, finely chopped
• Salt and pepper to taste
• 2 tablespoons chopped cilantro

Prep:

To make relish: Combine all ingredients in a bowl and mix well. Taste and adjust seasonings as needed.

To make cakes: Melt 1⁄4 cup butter in medium pan, add shallots and saute 2 minutes, until softened. Remove from heat and let cool slightly. Add shallots and butter to a bowl with remaining ingredients. Form into eight 4-inch rounds. In a nonstick skillet, melt 2 tablespoons of butter over medium heat. Add cakes in batches and cook on both sides until golden, about 5 minutes per side. Add more butter to pan as needed for cooking. Serve immediately with relish.