Halibut and Scallop Cakes

Step 1

Combine chopped fish and scallops in a medium bowl and dust with flour. In a separate bowl, combine remaining ingredients except olive oil and mix well.

Step 2

Combine the contents of both bowls and mix well. Mixture should be the consistency of moist cookie dough. Divide mixture into 4 equal portions. Form 2 balls out of each portion and then press each into cakes, about 3/4-inch thick. Make sure that the cakes hold together and don’t fall apart. If they are too moist, add a light dusting of flour evenly over the mixture. If they are too dry, add a little more mayonnaise.

Step 3

Heat a thin layer of olive oil in a large skillet over medium heat. Add the 8 cakes and lightly brown on both sides until just cooked throughout. You can also lightly brown the cakes and then finish cooking them through in a preheated 350 degree oven for 5 – 6 minutes.

Step 4

Serve immediately and top with your favorite sauce - lemon aioli, cocktail sauce, tartar sauce, etc.