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.