Growing up, I spent most of my summers at the beach. My mom would wake my younger brother and I up at what then seemed like an ungodly hour, pack up the car, and make the 40 minute trek to Naragansett Beach. We’d set up shop sometime after 9am and typically would not leave our sandy slice of the universe until after 4pm. Before heading back home we would always stop at this quaint seafood shack on the water for fried clam strips + the best clam cakes in town. I’m certain that in these moments, I was able to catch a glimpse of what heaven might be like. When I moved to Maryland for college, I continued the beach day tradition, but replaced clam cakes for their saltier, sweeter cousin the crab cake. Scallop cakes, however, I have absolutely no nostalgic anecdote for. So, why the heck did I make them?
When I decided to create and recreate my favorite seafood recipes I wanted to make sure I wasn’t overbuying ingredients. Not only that, in order to make Seafood Fest fun and doable for YOU, I thought I’d try to incorporate each crustacean into more than one dish so you didn’t run out of ideas once you completed a recipe. I know I know, how kind am I?! I also didn’t want to just phone this one in. Scallop recipes are typically very simple and also not typically super FODMAP heavy, so I had to come up with something that you might not have otherwise thought of. I also knew I wanted to make this recipe grain free. I’ve mentioned this before but typically my body isn’t fond of grains. I’ll make exceptions (especially for paella) but as a general rule I am much more energetic and feel far healthier eating grain free, so this recipe uses almond flour and a touch of tapioca flour (or arrowroot powder if you don’t have tapioca flour) to hold it all together. Serve these as an appetizer or a full entree with a side salad for an easy summertime meal that’s bound to impress!
1 lb scallops
2 tbsp fresh parsley
1-2 tbsp fresh cilantro
1 tsp chipotle pepper (optional)
2 eggs, beaten
4 tbsp almond flour
1 tbsp tapioca flour or arrowroot powder
1-2 tbsp scallions, green parts only (can sub chives as well)
1 tsp lime zest
1 tsp lemon zest
1 lime, juiced
salt + pepper to taste (about 1 tsp each)
*Note: These can be premade up to one hour ahead of time and will make 8 scallop cakes.
Pre-heat oven to 450 and line baking sheet with parchment paper
In a skillet over medium heat, heat 1 tbsp of oil (I used sesame oil, but feel free to use whatever you have available. Coconut oil would work nicely here too.)
Fry scallop cakes on both sides about 2-3 minutes per side or until golden.
Finish scallop cakes off in the oven, about 7 minutes.
Serve immediately as an appetizer or entree.