Lemon-Scallop Rice Cakes
- Prep Time 0:15
- Cook Time 0:08
- Estimated Cost $12.00
- 7 Comments
When you think of rice cakes, you likely think of the Styrofoam-like disks that are so wonderful for holding a smear of peanut butter, jelly or hummus. But the lunchtime staple made so popular in the 1970’s is entirely different from this dish, which showcases chewy short-grain rice and fresh scallops. While scallops are usually an expensive treat, this dish is a great way to stretch their fresh taste and lovely texture. The bright flavors of lemon and parsley go a long way to make this dish light yet satisfying.
- 1 cup short grain rice $1
- 1/4 lb large sea scallops $6
- 1 small bunch parsley, chopped finely $1
- zest and juice of one lemon $0.50
- 4 scallions, sliced $1
- 1/2 small white onion, minced $1
- 1/2 cup greek yogurt $1.50
- 2 tbsp olive oil Pantry
- salt and pepper to taste Pantry
Recipe Serves 2
- Cook the rice according to directions. Transfer into a medium bowl and allow to cool.
- Chop the scallops into 1/2 inch pieces. Combine the scallops, parsley scallions, lemon zest, onion, and a pinch each of salt and pepper with the cooled, cooked rice until well-incorporated.
- Wet your hands with water (to prevent sticking) and form the mixture into 6 3-4 inch patties. Set on a clean plate or cutting board.
- Heat the olive oil in a large frying pan over medium-high heat. Fry the patties for 3-4 minutes on each side, allowing a crisp, golden-brown crust to develop on both sides. Divide the patties between 2 plates.
- Whisk together the yogurt, lemon juice, and salt and pepper to taste. Drizzle over the top of the patties. Garnish with additional lemon and parsley if desired.