Friday, April 15, 2016

Scallop Patties (makes ten 2-inch patties)

scallop patty on shrimp cracker

If you ever purchased scallops to cook, chances are once home you peel off the catch muscle. This is the tough fiber that sticks out the side of the round scallop muscle. Most people eat the soft round scallop muscles and discard the tough catch muscle. Check out my previous post on How to Cut the Scallop Muscle Out of the Shell for more detail. Recently I bought 10 pounds of fresh-off-the-boat scallops from F/V Rimrack (located in Rye Harbor, New Hampshire). I rushed home with my cooler full of this fresh seafood, removed the catch muscle from each one, wrapped 10 scallops in a plastic wrap, double bagged them and threw them in the freezer to be eaten over the next few months...hopefully I ration these until the next scallop season. At the end of my cleaning and portioning session I had about 3/4th of a pound of the catch muscles. To me it just wasteful to discard them so I decided to make delicious patties out of them instead. You can make the patties however large or small. I made ten small ones (about 2-inch lengths) and put some on shrimp crackers. They are so tasty and you would never know that you are eating what some people would considered trash! 

The relish garnish (seen on above photo) was made using diced tomato (seeds removed), diced white onion, a little chopped scallion, a little salt and a little lime juice. The red sauce is just extra sriracha sauce. The shrimp crackers are gifts from my relatives in Vietnam. Soctrang, Vietnam makes the best shrimp crackers. Because they are hard and dried they will essentially last for a long time--well past their expiration date (my belief).

catch muscles (scallops)
mixture for scallop patties
Scallop Patties (makes ten 2-inch patties)


About 11 oz of catch muscles of scallops, rinsed and removed any sand bits
1/4 cup kelp or another type of seaweed you like, chopped (I used kelp for this recipe)
1 tsp fish sauce
1 tsp soy sauce
1/2 tsp brown sugar
1/2 tsp sriracha sauce
3 Tbsp chopped scallions


1) Put the scallops and seaweed in a food processor and pulse a few times until minced.
2) In a small bowl, add the pureed scallops and seaweed. Season with fish sauce, soy sauce, brown sugar, sriracha sauce and scallions. Mix everything until well blended.
3) Heat a pan with a little oil and drop a spoonful of patty on the hot pan. After a few minutes flip it over and gently mash the top down a little to flatten it. Once both sides are cooked and golden brown remove from the pan. Serve them however you please.

1 comment:

  1. Ah! Love this. Was recently wondering what some good uses for this part of the scallop were!