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Shrimp and Scallop Cakes with Pineapple Relish

Published by Chris LaBranche on

Serves 4



  • 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


  • 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


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.

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