Scallop-Crab Cakes with Hot & Sour Mango Slices and Cilantro Juice

Ingredients

• 1 cup pickling juice (recipe in Apple Charlotte
• file)
• 1 cup thinly sliced mango
• 4 sea scallops
• 1/4 cup heavy cream
• 1 large egg white
• 1 cup crabmeat
• 1 cup bread crumbs
• 1/2 cup small diced red bell peppers
• 1/2 cup diced yellow bell peppers
• 2 jalapenos, minced, for Mexican version only
• 3 tablespoons chopped fresh cilantro
• 1/2 cup chopped scallions
• 2 tablespoons minced shallots
• 1/2 teaspoon Togarashi (recipe in App. Char file) OR
• Mexican fresh roasted cumin, for Mexican version
• salt and pepper
• 2 tablespoons canola oil
• cilantro juice

Method

• Cilantro Juice:
• 2 cups packed fresh cilantro leaves,
• blanced
• 3 tablespoons water
• 2 tablespoons canola oil
• 2 tablespoons olive oil
• salt and pepper
• Squeeze any excess water from the cilantro
• and puree with the water and oils
• for 3-4 minutes, or until smooth. Strain
• through a fine-mesh sieve and season
• to taste with salt and pepper.
• Refrigerate until ready to use, or for up
• to 8 hours.
• hours.
• To prepare the hot and sour mango slices: Pour the Pickling Jice over the mango slices, cover and refrigerate for at least 1 hour.
• To prepare the scallop-crab cakes: Puree the scallops, heavy cream, and egg white until smooth. Fold in the crabmeat, 1/2 cup of the bread crumbs, the red, yellow and if Mexican, green jalapenos, cilantro, scallions, shallots and Togarashi OR cumin, and season with salt & pepper. Cover with plastic wrap and refrigerate for 1 hour.
• Form the scallop mixture into eight 1" thick patties and dredge each cake in the remaining bread crumbs. Place the canola oil in a large, hot, nonstick saute pan over medium heat, add the scallop-crab cakes and cook for 2-3 minutes on ech side, or until golden brown and crispy.
• Drain the mango from the Pickling Jice and arrange some of the slices in the center of each plate. Place 2 warm scallop-crab cakes over the mango slices and spoon the Cilantro Juice around the plate.
• Italian Version: Skip the Hot & Sour Mango. Replace the jalapenos with 1/2 teaspoon of chile flakes. Replace the cilantro with Italian parsley. Replace the Togarashi with dried Italian seasoning. Top with Creamy Light Pesto Sauce.

Notes

• SERVINGS: 4
• SOURCE: Charlie Trotter