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Scallop Cakes with Spicy Hummus

Scallop cakes or ‘scallop burgers’ are very delicate and should only be flipped once and with great care.

  • Prepare the hummus.
  • In a medium bowl combine the hummus, parsley, and chili powder and mix until well combined.
  • Set aside.
  • Prepare the scallop cake.
  • Over medium heat slick a large sauté pan with 1 tablespoon of olive oil.
  • Sauté the shallots for 7 minutes or until they soften.
  • When the shallots are done, scrape them into a food processor.
  • Wipe down the pan and set it back on the stove.
  • Add the scallops, ginger, garlic, chives, oyster crackers, and egg into the food processor and pulse until a paste is formed.
  • When the scallop mixture starts to come together, create 4 equal cakes and fry them in 2 tablespoons of olive oil over medium low heat.
  • Cook the cakes for 4 minutes, flipping half way through.
  • The cakes are done when the scallops are opaque and a golden crust is formed.
  • Serve on a toasted bun or tucked in a wrap with a dollop of hummus and a handful of greens.
  • To bake the scallop cakes instead of frying preheat the oven to 350F and bake for 20 minutes or until golden brown.
  • For the hummus:
  • ½ cup your favorite hummus
  • 1 tablespoon fresh parsley leaves, finely chopped
  • 1 pinch chili powder to your liking
  • For the scallop cake:
  • 3 tablespoons olive oil
  • 2 tablespoon shallots, finely chopped
  • 12 ounces sea scallops
  • 1 teaspoon minced ginger (store-bought)
  • 1 teaspoon garlic paste
  • 1 teaspoon finely chopped fresh chives
  • ¼ cup crusted oyster crackers
  • 1 egg
  • Optional:
  • 4 burger buns, toasted, or wraps
  • 1 handful of greens, divided among the 4 cakes
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